One thing I hate, is eating out every day while on holiday. A parallel peeve is to spend hours in the kitchen as therein is no holiday.
Essential luggage is our 6,5l slow cooker. This wonderful device creates most beautiful meals while nobody is watching, also ideal for Vegan and vegetarian meals.
I made non-vegetarian Lentil Curry today and it cooked itself in 3-4 hours. My wife was quite impressed to find dinner waiting as she returned from her walkabout.
- About 600g mutton sausage – optional.
- One huge brown onion, sliced.
- One packet of dry lentils.
- Teaspoon of salt – I used sea salt as pink salt lacks iodine, a necessary ingredient for proper thyroid functioning. If you love having bulging eyes or a goiter, use pink salt which just is sodium chloride with minuscule bits of minerals, not enough to be nutritious..
Set the slow cooker to High and place the sausage at the bottom, with the onion on top. Let it simmer for an hour. Cover the lentils in water in a separate bowl, meanwhile, allowing it to expand a bit. After an hour, add the lentils but do cover with lukewarm water so as not to crack the earthenware pot.
Let this go for another 2-3 hours. Mix a packet (or two) of curry – we use Rajah Mild & Spicy – with hot water, a tablespoon of honey or apricot jam and some vinegar. I actually add the salt here and not into the food directly, but that is just convenient. Whisk to incorporate and then pour into the lentil stew when well blended.
Let simmer for another ten minutes or so, then dish up. I think serving it on a bed of Basmati or Jasmin rice may also be a good idea.
With this, a nice glass of rosé wine might round off an easy meal.