Makes 8 lunch sized portions
Ingredients
Spices
- Fennel – 1.5 tsp
- Mustard Seed – 4 tsp
- Cumin Seeds – 5 tsp
- Ground Corriander – 3 tsp
- Ground Turmeric – 5 tsp
- Brown Sugar – 4 tbsp
- Black Pepper – very good grind
Other Ingredients
- Coconut Milk – 1 can
- Tomato Puree – 1 tube
- Garlic – 5 cloves
- Onions – 2 medium to large
- Carrots – 3 medium
- Butternut Squash – 0.5 to 1
- Leeks – 2
- Corgete – 1
- Augergine – 0.5
- Bell Pepper – 1 or 2
- Chickpeas – 1 can (2 if it’ll fit)
- Citric Acid – 1.5 tsp
- Lentils – 1/4 cup (maybe more)
- Water – 500ml – check water levels
Method
Put everything into the Crockpot until cooked (4 hours should do it). Cook at least 300g of rice and add to the pots then put the curry on top and freeze.
Possibly could be enhanced a little bit with some salt or perhaps a stock cube or two.