Ro loves supporting parents with different needs, especially in times like these where COVID-19 makes everything more difficult. That requires a high level of flexibility and being able to adapt to various situations.
When it comes to food, Ro is certainly open for experimentation and variation. Adding courgettes to all kinds of dishes, it’s sometimes a surprise for their family how it will end up. Usually it’s great, but there have been a few instances that are better not spoken about (oh.. but we did put that on tape, I think).
When it comes to cakes, however, Ro is more the “quick and dirty” kind of person: it doesn’t need to look good, as long as it tastes great. And that’s what it’s all about.
Their ability to overcater any given occasion is inherited from their grandma who inspired much of their love of cooking and growing.
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Intro music: “Child’s Play” by Alex Nekita (alexnekita)
====== Ro’s Mango Lentil Curry: ======
Fry spices, usually (roughly) 4 cardamom, 1 star anise, 2tsp coriander, 6 cloves and 3tsp cumin seeds until they start to pop, Add onion I used 4 small this time. Soften.
Roughly chop tomatoes.
I had 750g of fresh (bland) salad tomatoes and 1 can of cheap tinned tomatoes (nothing too high quality and flavorful or tomato dominates). Blend the tomatoes with 2 inches of ginger, and about half a bulb of garlic. Add this to the onions and spices, add salt and tumeric and cook until the oil floats to the surface.
Meanwhile prepare the mango.
I used 2 smallish ones because they were 39p! (peel and cube…and try to stop the kids from eating it all before you cook it) Add sweet potato. We had 1 1/2 giant ones. I peeled and chopped. Peeling is not necessary but as my littlest picks out the skin and they won’t eat the curry I peel.
Put these in the sauce with two cups of red lentils and add a can of water (sometimes it needs more)
Cook until everything is cooked. Add garam masala and salt to taste.
By preference I’d add a red chilli to this, and probably also coriander, but my kids disagree. They love it with tamarind sauce or ketchup. We serve it with rice or naan. A squeeze of lemon will also give enough tang to counteract the sweetness.