Normally I chuck whatever vegetables we have got to use up with some chickpeas and red lentils in the slow cooker topped with some coconut milk and tomato passatta and see what happens but, sometimes I take my time over a dish. I adore cooking, as you've probably realised and nothing beats a huge pot of something spicy bubbling away on the stove.
My last throw together dish has got to be the best curry I've ever made! So this recipe post is mostly for me to remember how I did it, but hopefully some of you will enjoy making it too...
Ingredients:
1 Red Onion sliced thinly
1 tsp turmeric
1 tsp cumin
1 tsp garlic granules
1/2 tsp chilli or more if you prefer it hotter!
1 tsp tikka masala powder
1 tsp paprika
1/2 tsp ginger
1 tsp oregano
1 tbsp tomato puree
1 sweet potato cut into 2cm cubes
1 green pepper cut into 2cm cubes
1 cup dried red lentils
1 tin reduced fat coconut milk
2 tins water added as necessary
Frozen cauliflower and broccoli
1. Add oil to a pan and add red onion, tomato puree and all herbs and spices! Allow to cook on a medium heat until the onion is soft and it smells beautiful!
2. Add a few tbsp's of water and the pepper and sweet potato and coat in the paste.
3. Add the lentils and coconut milk. Here you can add a little of the water if the coconut milk doesn't quite cover the lentils and vegetables.
4. Allow to simmer for as long as your rice takes to cook, or about 20 minutes! Keep an eye on it and add water using the coconut milk tin as needed, the lentils will quickly soak up the water! Half way through add the frozen cauliflower and broccoli.
5. Serve with rice!
Enjoy!
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