I developed a lurgi over the weekend and am not yet recovered (though Erin's high-octane vitamin tablets are having some positive benefit). I tend to feel healthier in the morning, so set about cheffing some curry in the thermal cooker for dinner.
This recipe was a guide but you'll see that I added (and subtracted) as I went along!
I didn't have onions, so omitted them. I included vegetables in the meal, rather than having to cook them separately later tonight.
There wasn't any rice in the pantry, otherwise I would have cooked that in the top pot - and left out the potatoes! Yep, there was a fair bit of improvisation but this is pretty much the ingredients used (or I'd usually include if available)!
1kg of beef, cubed
1-2 chopped onions (if you have them)!
2 teaspoons garlic
1 tin drained lentils
1 tin diced tomatoes
1/4-1/3 cup of curry powder
1 cup of chopped sweet potato (approx.)
3-4 small potatoes diced/chopped
2 cups of cut beans (approx.)
2 tablespoons jam
2 tablespoons tomato paste
1 tablespoon stock powder
Brown the meat in a little oil. Add the garlic. (Usually I'd brown the onions and garlic first). Tip in the drained lentils and diced tomatoes.
There is no liquid loss in thermal cooking, so I generally add lentils to thicken the gravy. I am mindful of how much liquid I use overall. Today, I only added a small amount of water when rising the tomato tin. Often I also include dried lentils or vegetables to reduce the liquid content while cooking.
I added the curry powder and then the chopped potatoes (sweet and standard). There was probably about two cups of frozen beans. I also added some of my homemade plum jam, a small amount of tomato paste and a little stock powder. The main ingredients were simmering as I added the extras.
The larger pot was around two-thirds full, which left enough room for the top pot of boiling water to sit inside. I tucked both pots into the outer insulated pot at around 1:30pm - and will be pleased not to have to do much else tonight!