The house is warm, the biscuits are cooling on the rack and the curry is bubbling on the fireplace. Heavenly Sunday at home on this wet weekend.
The garden is littered with autumn leaves that remind me of a time when my children were small and they would call the falling maple leaves tree stars.
I hope this finds you all well and warm – here is tonights’ dinner recipe – simple, nutritious, warming.
Potato and red lentil balti curry.
1 large onion, diced
3 sticks of celery, sliced
2 cloves garlic, chopped
2 tablespoons of balti curry paste
2/3 cup red lentils, washed
5 potatoes, cubed
3 small sweet potato, cubed
10 curry leaves
1 litre vegetable stock
Add more water if needed during cooking
Fry onion, garlic and celery until soft. Add curry paste and cook for a minute till fragrant. Add stock, curry leaves, lentils and both potatoes. Bring to a simmer then reduce heat. Cook for about 30 minutes till vegetables are soft and lentils cooked.
Serve with brown rice, yoghurt and mint.