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.