Last Friday when my mum was visiting me we were discussing what to eat or make for dinner and she suggested something warm, such as a curry. Then as usual, my mind began thinking about to throw together this meal and make something delicious…. Preferably not too spicy, too watery or too salty.But I can say, even if it was a throw together meal, it turned out really good and I will definitely be making it again! As I shared this recipe in my Instagram stories, I thought I should also share it on here 😊 I have a a habit of either only sharing on my Instagram stories/captions or only on my blog… but it can infact be useful to share on both platforms.This meal also worked great to be frozen and then reheated… the only thing to think about is being careful with rice and how you cool it and reheat it… preferably it should not be reheated more than once due to bacteria growth. And also to cool the rice rather quickly and not let it stand in room tempterature, so just a little FYI. But if you are worried about this you can of course opt for some quinoa or another form of grain to compliment the curry.
Makes 3-4 portions
3-4 portions rice
1 red lentil
2 cloves garlic
1-2 cm ginger, in small pieces
1-2 tbsp olive oil
200ml red lentils c.a 160g
1 tsp paprika
1tsp curry powder
1/2tsp curry or 1 tsp sambal oelek
2 tbsp tomato paste
Pinch of salt and pepper
400ml coconut milk
1 vegetable stock & 500ml water
1 handful crushed peanuts
1-2 tsb lime juice
Begin by rinsing the rice several times and then boiling in the right amount of water according to the portions you are going to make. Boil according to instructions.
In a large pot add 1-2tbsp oil along with the diced onion, garlic and tofu cut into cubes. Allow to fry until golden brown. Add the ginger along with the spices (paprika, curry, chilli) and the tomato pasta.
Pour in 500ml water along with the vegetable stock and 200ml red lentils. Mix and allow to simmer for 10 minutes on medium heat.
In the mean time chop the broccoli into small florets.
After 10 minutes, add the coconut milk and broccoli and heat for another 10 minutes under a lid. Add a little lime juice along with salt and pepper, taste and adjust seasoning according to preference.
Once done, remove from the heat and serve with the rice as well as some salad or coriarnder and salted peanuts.
*Note, there is a lot of liquid in this curry, so you can limit the water to 350ml if you want less liquid and more coconut milk flavour.Also, you can substitute broccoli for cauliflower or add sweet potato instead of either of those.This recipe should work fine to half or double if you have a VERY LARGE pot, haha.