Readers of this blog could be forgiven for thinking that my family and I live entirely on cake. And it’s true that nearly all the recipes I post are for sweet things.
The reason I don’t write about savoury dishes more often is that I rarely follow a recipe for family meals. I’m more of a toss-it-in-and-see-how-it-turns-out kind of cook.
Cakes, biscuits, desserts and slices are easier to write about because they require exact proportions and quantities.
Anyhow, here is a recipe for a no-frills, inexpensive lentil curry where ingredients can be mixed and matched to suit the season and the produce you have at hand in your fridge and pantry.
While it’s hardly haute cuisine, it will fill hungry bellies on busy weeknights with a minimum of fuss and bother. My kind of cooking exactly.
- 1 large onion, chopped
- 3 cloves garlic, peeled and chopped
- 2cm piece of fresh ginger, peeled and chopped
- 1 tablespoon vegetable oil
- 1 cup red lentils
- 3-4 teaspoons curry powder (or to taste)
- 2 x 400g cans chopped tomatoes (or fresh tomatoes in season)
- 1 400g can coconut cream
- 1 cup chopped potato, pumpkin or sweet potato
- 2 cups chopped silverbeet (Swiss chard), spinach or kale (or a mixture)
- Fry onion, garlic and ginger in oil in a large saucepan until onions are translucent.
- Add lentils and curry powder and fry for 2 minutes, stirring constantly.
- Pour in undrained tomatoes and coconut cream, then add potato (or pumpkin/sweet potato).
- Simmer gently, covered, for 40 minutes, stirring often to prevent lentils from sticking to the bottom of the pan. Add a little extra water if necessary.
- Add silverbeet, spinach or kale and cook for a further 10 minutes.
- Season with salt and pepper to taste and serve.