Autumn Harvest Soup
I harvested a small sweet potato and some tomatoes this morning. This is what resulted. It was amazing!
2. Fry in olive oil an onion and chopped garlic. Then add chopped carrots (3 or so). Fry for a few minutes and then add a heaped teaspoon of the Roasted Sri Lankan curry powder below and fry a minute or two longer until fragrant and everything is coated. This is the second magic -the curry powder is amazing here. It doesn't add much heat, so if you like you could add chopped chilli or chilli flakes.
3. Add about 500 mls of water -or any leftover casserole bits and bobs you have plus some water.
4. Tumble in the roasted veg and 1 tin of Roma tomatoes with its juice and simmer for 5 minutes or until the carrots are soft.
Blend with a stick blender and serve with sour cream. If you can eat it outside on a warm autumn afternoon you are a very blessed person indeed.
Roasted Sri Lankan curry powder
I wanted to make a Sri Lankan pumpkin curry so I made some Roasted Sri Lankan curry powder. It was fun and easy to make, and smelled absolutely amazing. I have to say that the supermarket staple Keen's curry is a dull alternative, now that I have the Sri Lankan curry.
It doesn't have any chilli, so if you like heat you add the curry powder and as much chilli as you like.
The curry powder uses all the things I had at home already! Coriander seeds, Cumin, Black peppercorns and Uncooked Rice, Mustard seeds, Cloves, Cardamom Seeds Fennel Seeds.
These recipes were popular around here. The curry powder was used again last night in a beef curry, to which I added garlic, ginger and chilli along with curry leaves from the garden. I also used some dried grapefruit skin, which adds a huge depth of flavour to any casserole, and the juice and zest of one lime.
Find all the instructions here for the curry powder.