Chicken Curry & Vegetable soup

Here in South Africa, we have now entered our Autumn. The season has changed already with cooler days, colder mornings and a crispness in the air. We have had some days of rain too.

Cooler weather brings on the want for comforting food. I personally love Autumn. It is my favorite season. Followed closely by winter. I love the homeyness that winter encourages: slow-cooked meals; warm, spicy and often pungent aromas filling the air; crackling fires; endless mugs of hot chocolate and coffee; cosy socks and long boots; warm puddings drizzled with custard….I could go on…

This week’s meal order is chicken curry. When you’ve been cooking for many years (24 years for me) you have your favorite meals that you love to cook (and eat) and you sort of edit them over the years and they become yours. This is one of those meals. I love it because the longer it sits, the more flavor it develops. It is always nicer on day 2 or 3.

My curry is made with sweet potato, carrots, pumpkin, potato, chicken, a handful of spices (some fresh, some ground like coriander, cardamon pods, star aniseed,cinnamon, cumin, turmeric, garam masala, ginger) tomato , garlic and onion.

Mulligatawny soup (vegetable soup)

This soup has it’s origins in India. Mulligatawny is the Anglicized version of the Tamil (a southern Indian Dravidian language) words for “pepper water” or “pepper broth.” It is a soup that is heavily curried and was originally made with pepper. The British who were stationed in India and employed by the East India company would have this soup and brought the recipe back with them whereby it took on variations over time as it was westernized.

It is a warm and nourishing soup with nothing but vegetables and spices. Perfect for those cold evenings!

Meal order for this week

You can order both these delicious meals today. Cut off for ordering is Wednesday at 5pm.

See the details HERE

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