My pork vindaloo

Butternut Squash, Garlic, Curry Leaves & Chapatis

7 Ways Easy Ideas for Every Day of the Week [American Measurements]

Ingredients

½ a butternut squash (1¼ lbs)
2 onions
8 cloves of garlic
2 cups whole-grain self-rising flour
1 × 14-oz can of plum tomatoes
1 × 1-lb piece of pork tenderloin
20 curry leaves
2 heaping tablespoons madras curry paste
1 tablespoon of olive oil
A small pinch of sea salt
⅔ cup of water
1 can’s worth of water
½ a tablespoon of oil
¼ cup of red wine vinegar
Warm chapatis

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