Chunky vegetable curry
For lunch I made this chunk, vegetarian curry and served it with green leaves and crackers and cheese.
For approximately 2-4 people (depending on if you choose to serve it by itself or with a side):
- ½ butternut squash
- 1 big carrot
- 1 tin of chickpeas
- 1 white onion
- 1 apple
- yellow curry, cumin, salt, pepper, vegetable stock
- 1 chilipepper (optional)
- 7 dl water
Chop all the vegetables into dices and put in a pan with some olive/rapeseed/sunfloweroil. Add the seasoning and water and let it simmer under a lid for approximately 20 minutes. Taste to see if something needs to be added, and serve with whatever you like. It goes well in a wrap, with rice (preferably brown rice) or just on it's own as we had it today. Added some crackers and cheese for two reasons: to bring in a little protein (in the cheese) and to have something to break the heat! I added a chilipepper to the curry and it was HOT! ;-) Good new kick for the metabolism, I tell ya!
