I pulled the liver out of the fridge in the morning to defrost. In the evening, I browsed some liver curry recipes online for inspiration, made up a recipe from the ingredients I had and was ready to go. When I pulled the liver out of the bag to cut it, it had gone bad (-_-)
Didn’t have enough time to defrost another batch of meat so I decided to do the curry recipe with the veggies instead. Here is how it went:
pumpkin leaves, washed, cut and blanched
5 large cloves of garlic, grated
ginger to taste, grated
3 onions, sliced in half circle style
2 tablespoons curry powder (no chili)
2 tomatoes chopped
salt to taste
Cook the garlic and ginger in some oil till soft but don’t let them brown. Use low fire. Add the onions with a little bit of water. When they lose colour add the greens, tomatoes and curry powder. Stir.
When the veggies are cooked, serve with the ugali and sliced avocado on the side. It wasn’t the plan, but it turned out well. It was very tasty.
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