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 (-_-)
![20111101-ugali-veggie-curry-2-lg](https://pendolamama.co.ke/wp-content/uploads/2011/10/20111101-ugali-veggie-curry-2-lg.jpg)
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
![20111101-ugali-veggie-curry-1-lg](https://pendolamama.co.ke/wp-content/uploads/2011/10/20111101-ugali-veggie-curry-1-lg.jpg)
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.
![20111101-ugali-veggie-curry-3-lg](https://pendolamama.co.ke/wp-content/uploads/2011/10/20111101-ugali-veggie-curry-3-lg.jpg)
![20111101-ugali-veggie-curry-4-lg](https://pendolamama.co.ke/wp-content/uploads/2011/10/20111101-ugali-veggie-curry-4-lg.jpg)
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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