It seems like ages since I've posted here! I've spent quite a bit of time this week trying to force my blog into a 3 column layout, and slowly pulling my hair out... Hence my earlier rant post!
I have also been sticking to my store cupboard challenge pretty well - I've limited eating out to a minimum, and even had four friends round for curry on Wednesday to help me out! However, a lot of the time, eating from my store cupboard seems to mean there is very little of interest to tell you about!
On Wednesday I invited the girls round for dinner - and there was only going to be two options... either pasta (to use up the kilos of the stuff I have discovered lurking in my cupboard) or curry (to use up the rice & tins of coconut milk) For either option, my kitchen was full of possibilities - frozen chicken or beef, lentils and other legumes, tinned tomatoes, a million spices and pastes so I knew I'd work out something. I was also ready for some vegetables and healthiness, so when I finally chose curry I decided that one of them would vegetarian - and here it is!
- 2 cups lentils - washed (I used a mixture of red and yellow, if you use any other type note that it will probably affect the cooking time.)
- 1 onion, thinkly sliced or chopped - it's up to you!
- 3 cloves garlic, crushed
- 1" piece ginger, grated
- 3 thai red chillies - stalk removed, and halved lengthways
- half head of cauliflower, cut into bite sized pieces
- handful of green beans, washed and cut in two
- 1/2 courgette, cut into chunks and fried over a very hot heat for a few minutes
- 1/2 aubergine, cut into chunks and fried over a very hot heat for a few minutes
- 1 tin coconut milk
- 1 tin chopped tomatoes
- 1 tbsp madras curry powder (Not what I would usually use, but I was using stuff up!)
- 1 tsp tumeric powder
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp black mustard seeds
- 1" piece of stick cinnamon
- Either coconut oil/ ghee/ normal oil for frying - in that order of preference!
- Fish sauce(opt!), salt and soy sauce to taste
* if you have them, chuck in a few curry leaves here - I thought I had some, but I had run out!
Add the lentils, chillies and chopped tomatoes and stir well. Add the rest of the spices and mix thoroughly.
Next mix in a little bit of water - just enough to make it properly wet. Hmmm.... I realise how rubbish that instruction is - but basically we're going to cook the lentils for a few minutes and they need water to expand into! I think I added about a cup overall. It doesn't really matter too much :)
Bring to the boil, turn to a simmer, and leave to cook for 10 minutes. (If you are using other types of lentils - extend the cooking time as appropriate here)
Add the cauliflower and the tin of coconut milk, again bring to the boil, turn to a simmer, cover and leave for 10 minutes.
I would fish out the cinnamon stick here - but feel free to leave it in if you want a more cinnamony flavour.
Add in the rest of the vegetables, taste and adjust seasoning with fish sauce, soy sauce and salt.
Simmer uncovered for another 5/6 minutes - or until the lentils and vegetables are cooked to your liking.
Serve with steamed rice and/or rotis.