Pumpkin & Dahl Curry Soup

Pumpkin & Dahl Curry Soup

Three days a week I am vegetarian.  For no particular reason, except that meat is really expensive here and I prefer something good on occasion rather than a more regular serving of mince and and cheap cuts of tough meat. Tomorrow, fillet steak.

This is a gumbo sort of curry, made with what was on hand on the weekend before payday.

  • half a butternut pumpkin, seeded peeled and chopped
  • two onions, chopped
  • plenty of garlic
  • a couple of chillies chopped
  • a quarter jar of Patek’s Tika Masala paste
  • a tin of brown lentils
  • a tin of coconut cream
  • half a tin of water
  • two tablespoons of tomato paste
  • a tablespoon of sugar

Simply brown the onions & garlic in a little oil and then toss everything into the slow cooker until it is done, ie the pumpkin is cooked.

Cook with the lid off until the soup thickens up.

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in coconut, fusion, Indian, slow cooker, spices and tagged , , . Bookmark the permalink.

One Response to Pumpkin & Dahl Curry Soup

  1. Alan says:

    I should have added that it is really pleasant. Which is why I posted the recipe.

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