Monday, July 16, 2012

Meatless Monday - Big-batch lentil and veg curry




Oh boy, this thing was enormous! We both ate huge bowls of it for dinner, leftovers for lunch, and stashed some in the freezer for those newborn nights when the last thing I want to do is be in the kitchen. As with most curries, it is packed full of flavour and best enjoyed with some gorgeous bread and rice.

It's another "clean out the fridge" kind of meal, where you can add any veggie you like - but I must insist on the sweet potato or pumpkin (or both), as it lends such a velvety sweetness to balance out the spice. Lots of onion and garlic to get things going, and whatever's in your spice rack will more than likely make a great addition. I love how the lentils cook down to a creamy base for the sauteed veggies to mix with. It really is just a bowl of creamy, spicy goodness perfect for winter nights.

It looks like a lot of ingredients (and it is!) but a lot of them are spices, and once everything's fried off you just simmer the veg and lentils in the stock for a while, so it's really very low-maintenance. Promise.

Ingredients:
2 onions, diced
2-3 cloves garlic, minced
1-2 tablespoons cumin
1-2 tablespoons turmeric
1-2 tablespoons mustard seeds
10-15 cardamom pods
1-2 cinnamon sticks
chillies - either dried, flaked or fresh - to taste
1 eggplant, diced
1 sweet potato or 250g pumpkin peeled and diced
1.5 cups mushrooms, sliced
1/4 head cualiflower
2 handfuls fresh spinach
2 cups red lentils
1 litre stock
splash of coconut cream
rice/yogurt/eggplant pickle/coriander to serve

Directions:

1. Sautee onions in olive oil over medium heat until soft. (If you want to fry the mushrooms and eggplant for colour, do that now before adding garlic and spices.)



2. Add garlic and spices and turn up the heat. Fry all for a minute or so until fragrant.

3. Add stock, lentils and veg, all except spinach. Simmer gently 45 minutes or so to allow flavours to meld.

4. Test for seasoning - and add any spice you feel is lacking. Add coconut cream, keeping the lentils to the consistency you like.

5. Stir in the spinach and serve over rice. If you're not feeding an army, cool completely and portion into containers and freeze. Don't forget to label it - you'll most likely not be able to tell what it is just by looking!




Linky bitz...
The linky will be up every Monday morning, and will stay up until the following Sunday. It doesn't matter if you eat your meal on a day other than Monday - it's just an easy day to create the link.
Grab the Meatless Monday button above and put it in your post, and even on your sidebar if you're feeling generous.
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Where it says "Name", you might like to add the name of your dish instead or as well.






11 comments:

  1. Susan @ food.babyJuly 16, 2012 at 7:17 AM

    You really can't beat a curry can you? We made red lentil dhal on the weekend and could definitely adapt it with a few extra veges like yours. Looks great!

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  2. Jane @ Hesitant HousewifeJuly 16, 2012 at 9:43 AM

    Yum!! My mouth is watering. Would this work if I just chucked all the ingredients into my slow-cooker do you think?

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  3. I've just printed this out, love your curry recipes!

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  4. I made a lentil dahl a couple of months ago, it was super-delicious. But yeah sometimes I love to up the veggie quotient and feel even healthier :)

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  5. You'll be eating it for a year! You might wanna halve it :)

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  6. yuuuuuuuuuuuuuummmmmmmmmmmm. looks like veggie bin surprise curry for dinner tonight, kids!

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  7. I am a curry fan so this sounds great.  Thanks for hosting.

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  8. Thanks for hosting Stacey I can't wait to go visiting later today when I get home from grocery chopping oh myabe I should visit around before lol.
    Have a great week and got your reply bout the pinterest thanks 
    RaNae

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  9. haha yes I always have a quick look before I go shopping!

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