This one couldn’t be easier (& it helped to slightly reduce our pumpkin supply).
Halve and slice one brown onion & start it cooking gently in a few Tblsp of olive oil. Finely slice & chop a thumb-sized piece of fresh ginger & add to the pan along with 4-5 finely sliced cloves of garlic. (We’ve just planted our garlic – 2 & 1/2 of our 2-m long raised beds. Should be a great crop.) Continue to cook until the onion is softening & turning translucent, then add 2 tsp ground coriander, 2 tsp ground cumin, as much chili as takes your fancy (I used 1/4 tsp) and 1/2 tsp salt). Cook a little longer, stirring, until the mix is fragrant, and then tip it into the bowl of your slow-cooker where you have already placed
1 butternut squash, peeled & de-seeded & cut into 2cm chunks; 3 medium potatoes, cut into 2cm chunks; a couple of red peppers, cut into strips; and a can of drained chickpeas – or, in my case, cannellini beans on account of I didn’t check the label before opening the can. Add 5oo mL of chicken stock, cover, & leave to cook on a low setting for about 5 hours.
At this point I tasted the curry & decided that although it smelled great it needed coconut; with no little cans of coconut milk in the pantry I added a couple of Tblsp of desiccated coconut instead 🙂 Plus 3 Tblsp of tomato paste to thicken the mix. Pretty much anything goes in this recipe! (If we hadn’t eaten a lot of spinach the previous night – spinach galettes with tomato passata – I’d have sliced some thinly & added towards the end of the cooking time.)
Stir everything well and then add your meatballs. I used a cup of nice soft fresh breadcrumbs from yesterday’s loaf of beer bread, & added 1 egg, 2 Tblsp of finely chopped fresh mint, 2 tsp of garam masala, 1 Tblsp dark soy sauce & 300g of lamb mince. Mix this together really, really well & shape into small balls about the size of a walnut. They’ll be quite soft. Place them carefully in the curry & leave everything for another hour or so until the meatballs are cooked through.
You could serve with rice but we ate it on its own, with a little chopped fresh coriander sprinkled on top.