A tale of two curries

Sunday, a confirmed meat eater, a vegetarian and assorted random veg in the fridge ... so - Sunday night curries.

Start the curries off at the same time, and follow the steps.  Takes about a hour start to finish.

I had some curry mixes, so based the spicing on those ... could have used individual spices obviously.

Onions
Olive oil
Garlic
Celery
Malaysian fish curry mix
Tikka masala mix
Chilli
Mushrooms
Red pepper
Butternut squash
Pork loin steaks
Water
Pork stock
Apples
Apple juice
Pilou spice mix
Basmati rice

1.  Chop onions and start 2 decent sized sautée pans going with the onions in olive oil.
2.  Add crushed garlic.
3.  Chop celery and add some to both pans.
4.  Stir in spice mixes - Malaysian for the veg and tikka masala for the pork.
5.  Chop mushrooms and add to both pans.
6. Chop red pepper and add to veggie curry.
7.  Chop pork into bite sized pieces and add to meat curry.
8.  Prep butternut squash and add to veggie curry, and stir in.  Add veg stock.
9.  Keep turning posh until lightly browned, then add cored and chopped apples.  Then add pork stock and a cup of apple juice.
10.  Simmer both curries, if they are going dry add more water - taste to check seasoning.
11.  Add pilou spices to a little olive oil and cook them for a minute or two.  Add basmati rice and water to an inch above the surface of the rice.  Stir once and bring to the boil.
12.  When rice boils turn right down and slam on the lid - it will be ready in about 15 minutes.
13.  Add a drained, rinsed, tin of chickpeas to the veggie curry.
14.  Add half a cup of coconut milk to each curry, stir in and simmer.
15. Serve, scoff ... obviously taking which option you prefer.  I had some of each ... yum