Another vegetable curry – this one Dahl-based. The previous one was pretty darn good if you want to check it out!
I have done many variations on this recipe over the years, very much depending on what vegetables I happen to have; also on whether I’m making it as a side-dish which I do quite mild, or a meal in itself which I like somewhat spicier. This time I used carrots, plus spinach and the crumbly cheese which I needed to use up and had also put in my pasta yesterday – very versatile!
- 1 Onion
- 2 Carrots
- 1 clove Garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground Cinnamon
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 dried chilli, chopped
- 1 cup of Red Lentils
- 1 pint of vegetable stock
- A couple of handfuls of Spinach
- Some chilli salt to taste
- Approx 1/3 cup of crumbly cheese
Fry the onion, garlic, carrots and spices in oil. When the onion is becoming transparent, add the lentils and stock.
Allow to simmer for about half an hour, adding more water if it begins to dry out.
Taste, and add chilli salt as required.
Stir in the spinach. When the spinach has wilted serve with a generous sprinkle of crumbled cheese.
… and it was even better the next day with potatoes roasted in coconut butter with mustard seeds and black onion seeds :).
It’s time to use up the rest of the carrots before my next shop, so it’s soup time again! This particular pot of soup fed me for two meals.
- 1 large onion/ a couple of small ones
- 5 carrots (approx)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Ground Coriander
- Olive oil
- 1 cup lentils
- 1 pint vegetable stock
- approx 1 cup of cider (I used some frozen home made cider; made into ‘ice-cubes’ in the same way as the turkey stock mentioned previously)
- almond milk (you can substitute in any other type of milk)
Peel and chop the onions and carrots and cook in some olive oil (just enough so that they don’t stick) along with the spices for about 5 minutes, keeping an eye on it and stirring occasionally.
Add the cider and cook on a medium heat for another 5 minutes.
Add the lentils and stock and simmer on a low heat for 10-15 minutes, adding more liquid if required.
Transfer to a blender and whizz until smooth, adding almond milk until the soup is nearly the right consistency. Pour the soup back into the pan, using some more of the almond milk to swill out the rest of the soup from the blender so you don’t waste any.
Bring the soup slowly up to temperature. Taste. Season with salt and pepper and serve.