Green Lentil and Coconut Curry

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There is no doubt that my son is a rough and tumble boy. He is quickly transitioning from baby to a little guy who wants to get out into the world and find all kinds of fascinating things. It really makes me think that the whole “nature vs. nurture” thing isn’t really a thing. No matter what, X will always gravitate towards trucks, the bigger the better. I don’t think there could be anything I could do to change that. He likes fast cars, choo-choo trains, and also bugs.

I got a fun surprise when he brought something to me the other day. He will often bring me interesting stones or, to my delight, flowers, when we’re outside. I opened my hand as he eagerly gave me his prize, just as he said “Bee.” I was just processing the word (his word for all creepy-crawlies, as I’ve discovered) when I found myself the happy recipient of a big beetle. When I squealed and threw it down, X gave me a reproachful look and went to pick it up again, like I didn’t really understand the magnitude of what I had been given. I finally  had to throw the poor thing in the bushes before X could do it any harm. Still. I could have been worse. We have some gigantic spiders that live in our house, and I don’t know if I would recover if he gave me one of those. Shudder.

Anyway. I’m over the trauma. I’ve been busy this past week hemming curtains. I am so very proud of myself for actually figuring out how the sewing machine works again. The fact that it took me a week to hem curtains probably isn’t something I should be proud of, but I have limited spare time.

I’ve also been trying a few new recipes – less than normal. I’m not sure what that’s all about. My appetite is kind of down (*gasp* – have I finally had enough of Swiss chocolate?). I usually just try to cook something, anything, that X will actually eat. But there have been a few goodies I’ve made. This green lentil and coconut curry is really tasty, and fresh, and pretty healthy. I know coconut milk is fatty, but I like to think it’s totally balanced out by the fact that you’re eating green lentils. An excellent vegetarian dish – as long as you use vegetable stock instead of chicken. I always use chicken stock because I’m not vegetarian and that’s just what I have. The original recipe is found at A Touch of Zest.

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Green Lentil and Coconut Curry

Ingredients

2 cups of green lentils, rinsed

1 ½ litres of chicken stock

1 onion, diced

4 cloves garlic, minced

2 tbsp of fresh ginger, minced

1 tbsp chili paste

1 ½ tbsp of curry powder

1 tbsp of mustard seeds

1 ½ tbsp of garam masala

¾ cup of tomato paste

½ cup of coconut milk

Coriander to garnish

Rinse lentils well until the water runs clear

Cover lentils with the stock in a large pot and bring to the boil. Turn heat down and simmer for around 15 minutes

At the same time that the lentils are cooking, dice onion, garlic and ginger and fry in a little oil on a low heat until the onion begins to turn translucent (around 10 minutes)

Add the spices and chili paste to the onions and cook for a couple of minutes

Add the coconut milk and tomato paste to the onions and spices and stir. This will help lift all the spices from the bottom of the pan.

Pour into the saucepan with the lentils and simmer for a further 20 minutes.

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