Sometimes it’s Meatless Monday, other times it becomes Tofu Tuesday. Like this time around. Dinner duty on Tuesday night and I was told to incorporate three ingredients: tofu, white asparagus and 3 chili peppers from our garden. Done, done, and … Continue reading
I love lentils and better yet I was able to use up more of my coconut milk in making this third dish with it! I just have a little bit left – so might be able to find one more awesome recipe to use it up in.
I had most of the stuff on hand to make this soup, but had to make a few tweaks, so the original recipe is linked below. I was cold all day and this warmed me right up. The curry flavor was just the right amount too! Definitely a recipe worth trying and remembering (:
This recipe was adapted from Kitchen Konfidence
1 cup red split lentils
3 1/2 cups water
7 baby carrots, cut into a ½ inch dice
1 Tbsp. fresh ginger, peeled and minced
1 Tbsp. curry powder
1 Tbsp. butter
2 scallions, thinly sliced
1/8 cup golden raisins
1/8 cup tomato paste
7 oz. can coconut milk
1 tsp. fine grain sea salt
(brown rice to eat with – this helps thicken it up a bit and makes it that much more filling (:
Thoroughly lentils in a mesh basket under cold, running water. You will know they are well rinsed when the water draining from the bottom of the basket no longer looks cloudy. Place the split peas and lentils in a large soup pot with the 3 1/2 cups of water and bring to a boil. Reduce heat to a simmer and add the carrot and ginger. Cover and simmer for 30 minutes (or until the split peas are soft).
Meanwhile, in a small dry skillet, toast the curry powder over low heat. You will know the curry powder is toasted when it becomes very fragrant. Make sure you watch the skillet though. If left too long, the curry powder will start to burn. Set aside.
Heat butter in a saucepan over a medium flame, add half of the green onions, remaining ginger and golden raisins. Saute for two minutes, stirring constantly. Add the tomato paste and saute for another two minutes. Add the toasted curry powder and stir to combine.
Add the tomato-curry mixture, coconut milk and salt to the soup pot and continue to simmer, uncovered, for 20 minutes to an hour. If you like your soup thinner, you can stop simmering after 20 minutes. If you like a thicker soup, simmer until you reach your desired consistency.
Place a heaping spoonful of cooked brown rice at the bottom of your bowl. Ladle over some of the Coconut Red Lentil Soup. Finish with a dollop of plain yogurt and a sprinkling of chopped cilantro and sliced green onions.
Cheers to a nice warm winter meal
Sophisticated. That’s how I felt this past Wednesday and Thursday after going to see Swan Lake and Sleeping Beauty performed by the Moscow Ballet Performance Company. I’d never been to the ballet before so wasn’t sure I would enjoy the … Continue reading
Over the Thanksgiving Break I cooked (or attempted) Indian. Most of the dishes came out – this Sindhi Chicken Curry was fantastic and I am so glad I tried it. It was pretty easy to make, and definitely would have been a lot easier if I didn’t have the other dishes to make at the same time.
I would add a bit more spice next time, but my family likes spice. Even my niece and nephew, who are not that daring when it comes to food tried it and absolutely loved it.
I paired it with brown basmati rice and homemade naan
2 lbs. chicken breasts, cubed
½ cup plain nonfat yogurt at room temperature
½ tsp. cornstarch (didn’t have cornstarch but the recipe turned out just fine without it)
1 Tbsp. Olive Oil
2 Cups finely chopped onions
1 Tbsp. minced garlic (I used 2 big cloves – my family loves garlic so add as you see fit)
1 Tbsp. Coriander Powder
1 ½ Tsp. Cumin Powder
½ Tsp. Tumeric
½ Tsp. Cayenne Pepper
1 Can tomatoes, chopped including the juice
3/4 Cup cilantro, chopped, divided
1 Tsp. Salt to Taste
1 ½ Tsp. Garam Masala (I forgot to add this in the hype of getting everything done and it tasted great so I guess this is optional)
Stir together the yogurt and corn starch until smooth and set aside (if you don’t have corn starch then just make sure to pull the yogurt from the fridge so that it is room temperature)
In a large saucepan with a tight-fitting lid, heat the oil over medium-high heat. Add the onions and sauté until beginning to color, 6-8 minutes. Reduce heat to medium and sauté until dark golden, 10-12 minutes longer.
Stir in garlic and chilies. Sauté for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6-8 minutes.
Reduce heat to medium. Add coriander, cumin, turmeric and cayenne pepper. Mix well and cook for 2-3 minutes.
Add tomatoes, yogurt mixture, ½ cup cilantro and salt. Mix well. Cover and bring to a boil.
Reduce heat to low and simmer until the chicken is no longer pink inside, about 25 minutes.
Remove from heat. Stir in the garam masala and 3 tbsp. cilantro.