The Mad Scientist's Yummy Yellow Curry

This is a winter warmer filled with yummy orange vegetables, tofu and fish. You will need a slow cooker and a food processor (to chop/slice the vegetables), but of course preparation can also be done entirely by hand.

Ingredients:
500g tofu
Two fish fillets
1kg sweet potato
500g carrots
1 cup red lentils, soaked
1 large onion
Packet of curry sauce
Wet chopped ginger, chilli, garlic and coriander (approx. 1 teaspoon of each or to taste)
1/2 cup shredded coconut
1 can of soy milk (or substitute)

Method:
Peel and quarter the onion and chop in the food processor. Peel the sweet potato and the carrots and finely slice these using the food processor. Chop the tofu and the fish into small cubes, approx. 1cm squared.

Combine all the spices with the curry sauce and the chopped onion and mix well.

Next combine the spice mix with the tofu and fish and mix well.

Add the lentils, sweet potato and carrots in batches and combine well each time until all the ingredients have been added.

Combine the shredded coconut with the soy milk, pour over the ingredients in the slow cooker and mix through.

Cook on the 'automatic' program stirring regularly until the ingredients have reduced and the sauce thickened to your satisfaction. Serve with freshly cooked white rice. (This can also be served as a side dish to a meat-based curry.)