This is a staple curry in my house that is a easy to prepare in large quantities and tastes good
enough to eat for lunch or dinner every day for a week. It’s also the main thing I tend to make when
I get back from travelling and need something heavy on fibre and vegetables to recover from eating
grocery store sandwiches and tacos for every meal.
Mirepoix vegetables constitutes a lot of things, I usually do carrots and peppers at least.
Spices for this are usually fairly South-Asian in character, cumin, coriander. I ususally add some
prepared garam masala or mixed leaf masala in various quantities, and adjust heat with chili powder.
Hold off on salt until later, since the marmite going in the middle here can be very salty.
Marmite? It works! The very heavily fried vegetables go a long way to making this "hearty" but
marmite adds an extremely strong savory flavour here. You can go with a mushroom stock here I guess,
or OXO cubes, but you do want some very strong source of that kind of flavour.