Clever Crow Farm Vegetable Masala Curry (when you are not in a hurry) - Clever Crow Farm

Ingredients

• 1600 ml canned Diced Tomatoes (2 large cans, Italian is best.)
• 1 cups Yellow or white Onion, diced
• 2 cups Delicata Squash, peeled, seeded (cut into small chunks. Butternut and Kambocha squash will also be fine to use.)
• 2 cups Carrots, peeled (sliced into 1cm rounds)
• 01 tbsp Fresh Ginger, peeled (mince.)
• 4 Garlic Cloves (minced. We love garlic!)
• 01 cups Celery (diced)
• 01 lbs stewing stye protein, cut into chunks (goat, pork butt, beef chuck, wild game.)
• 2 tbsp Clever Crow Vadouvan curry spice
• 2 tbsp Clever Crow Ras el Hanout curry spice
• 1 tbsp Black Mustard Seeds (do not use yellow mustard seeds.)
• 1 tbsp Sea Salt (you can always add more at the end. Use Kosher brand salt if you want it a little less salty. But you do need to season curries with salt. It helps to enhance all the other flavours.)
• 1 tsp Black Pepper, ground
• 1 Whole Cinnamon Stick (do not substitute ground. This is an optional ingredient.)
• 2 tbsp Olive or Sunflower Oil (I usually free pour the oil. A couple of good glugs for a curry of this size.)