Add 125 g Madras lentil curry with 1 l of cooled water and simmer on low heat for 10 min. Add a pinch of Marmite, ½ tsp of vegetable soup and a heaped tbsp of Vindaloo Paste and simmer for another 10 min on low heat.
Then put the cumin, cardamon, pepper and garlic in a mortar and pestle to a fine paste. Then add to the soup and cook for another 5 minutes.
Finally, add a pinch of tamarind puree and 3 tbsp coconut milk and season with a pinch of sugar.
===== Right bon appétit! — “The true life artists are already happy when they are not unhappy.” Jean Anouilh From