Getting a fairly regular supply of fresh beetroot is one of the best things about my organic vegetable delivery. Beets are wonderfully versatile, I’ve used them in salads, in muffins and in soups – but making a curry from them is the ultimate for me.
When people normally talk about comfort food, they usually talk about typically national dishes, macaroni and cheese, bangers and mash etc. But when things aren’t quite working out for me it’s not the british or scottish dishes that I usually turn to – it’s the Indian.
Meals aren’t always invented by choosing the ingredients that go best together, often meals come together from necessity. From whats left over, from whats kicking around at the back of the freezer, from snatches of other meals prepared or sampled.
That is what this is: sausages from the freezer, chard from my veggie box and polenta, well because I have seen so many amazing looking polenta dishes recently (and to be honest a complete dearth of rice or potatoes).
One of the problems when you are first trying a new slow cooker recipe is the anticipation. You have picked from hundreds of recipes online or in cook books, you have hunted out all the ingredients, entrusted them to the large pot and placed the lid on top. Yet at this point you have to wait, often for 8 hours.
If I am in the unfortunate position to be home while I am slow cooking, I’ll spend too much time peering through the condensation.
An ongoing internal dialogue as to whether I should lift up the lid, only for a moment, just to check.
They say lifting the lid on a slow cooker adds 30 minutes to the cooking time, I say lifting the lid on a slow-cooker is tantamount to opening Christmas presents and resealing before putting them back under the tree.
It ruins the surprise.
When you do eventually lift the lid off it can all to easily be a disappointment after being built up for so long. This recipe, however, will be no disappointment.