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.


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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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