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Recipe(tried): Curried Potato Soup for a chilly Night - Simple Potato Curry Soup, Pumpkin Fritters, Curried Butternut, Aubergine, and Lentils

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My goodness It was a cold one Yesterday!!!!!!a wind blew up in the afternoon that chilled you right to the bone!Still it was an excuse to keep the old soup pot out!Here is what we had for supper last night(with no telly tubbie recs either!!!!!).........The meal was spicy with curry overtones!

SIMPLE POTATO CURRY SOUP
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Two large potatoes, peeled and diced
Two large onions, peeled and sliced thinly
Six large carrots, scraped and cut into wheels
A cup of chopped fresh coriander (dhania )
A few cloves of fresh garlic
A tablespoon of curry powder
A tablespoon of lemon juice
6 cups chicken stock
Four bay leaves

Bring the chicken stock to the boil to which you can add all the ingredients except for the chopped coriander leaves. Give it a dab of salt and let it boil until the veggies are soft.
Remove the bay leaves and dump them into the bin.
Let the lot cool and put it through the blender. Taste and add more salt and lemon juice if necessary.
Reheat and let it simmer away until piping hot.
Serve in warm bowls and scatter some of the chopped dhania into the soup. We had Pumpkin fritters with it instead of bread.......

PUMPKIN FRITTERS
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2 cups cooked mashed pumpkin
1 egg beaten
3 Tbls flour
1/2 tsp cinnamon
1 tsp baking powder
3 tsp sugar
1 tsp lemon juice
Oil for frying
cinnamon sugar

Combine pumpkin and egg,stir in flour,cinnamon,b.powder,sugar,salt and juice.Heat oil in a shallow pan and drop spoonfuls of the mixture into the oil,fry till golden then turn and do other side,drain on paper towels and serve hot sprinkled with cinnamon sugar.Then on to a Veggie curry !Just the thing to keep the cold out!....

CURRIED BUTTERNUT, AUBERGINE & LENTIL
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3 tbsp cannola oil
6 whole cardamom pods
1/2 tsp whole coriander
1-3 cinnamon sticks
4-6 cloves garlic, crushed
2 onions, chopped
1-2 tsp crushed dried chilli
small bunch fresh coriander leaves
5 tsp grated fresh ginger
2 tsp turmeric
1 kg sliced butternut
1 tsp sugar
2 slim aubergines, sliced, salted and drained
4 tomatoes, skinned and sliced
2 potatoes, peeled and sliced
1 cup brown lentils, well washed
3 tbsp olive oil
sea salt to taste
about 250 ml (1 cup) vegetable stock

(Serves 4)

Heat oil in a heavy-based, flame-proof casserole until hot but not smoking.
Add whole cardamom pods, coriander and cinnamon sticks and leave for a minute or two, covered, to allow spices to pop and release their aroma.
Add garlic and onions and saut briefly, until onions are translucent. Add remaining spices and mix well.
Add a little more oil and heat then add butternut and sugar. When softened remove.
Flash fry aubergines on both sides until golden.
Layer butternut with aubergines, tomatoes, potatoes and lentils. Pour over olive oil and season with sea salt.
Pour vegetable stock over. Bake at 180 C covered, for 1 hour until vegetables are cooked through and the sauce thickened.
Check casserole from time to time, you may need to add a little more stock.

We had this with lots of Fluffy rice and a cucumber Riata(grated cucumber in thick yogurt flavoured with mint)

For dessert we had Strawberrys just as they are.....

Wishing you all a great day
love Julie



MsgID: 086626
Shared by: Julie C./S.Africa
Board: What's For Dinner? at Recipelink.com
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