Well hello! It's been another unintended absence here on Decoybetty this time it was a combination of two things:
1. My beloved laptop bit the dust last week. It was a tragic case of a failing graphic card which apparently was recalled in my model but no one told me. Le sigh! Don't worry it's fixed now! They even fixed it for free (even though my lap top was over the four year age limit for such things - by THREE DAYS, thanks for that universe).
2. I've been sick for nearly three weeks. Oh, flu - you've been fun, but it's time to say adieu!
Last week, when my laptop was undergoing surgery - I had blog post ideas coming out of my ears. Oh, there were so many! Of course, I've never learned from my mistakes and didn't write a single idea down...and now that I'm faced back with my laptop - I feel my familiar friend writer's block knocking.
But I won't answer.
First, thank you so much for all the comments, emails, messages, and love and support that you gave me for my post about depression. Your support was uncalled for - but so greatly appreciated. I'm saddened that so many of us are fighting depression at every turn, but buoyed by the fact that we found a place to say "hey, yeah, I feel that too sometimes."
Second, I made curry. And it was delicious.
I can't selfishly keep this recipe to myself. It must be shared.
This recipe is from Masterchef Magazine, I believe from the July issue - but possibly not.
It is called Vegetable Curry - but I think Lentil Curry that My Belly Loves is a much better name for it. What I love about it is that the curry paste is super easy to make from scratch. I really don't like when they say stuff like "then add some curry paste..." No thank you recipe! I also appreciated that they honestly kept this vegetarian, not "and then add some fish sauce."
Make your curry paste by adding:
1 T sweet paprika
1 T smoked paprika
1 t chilli powder
1 t ground cumin
1 t ground coriander
1 lemon, zested
1 T grated palm sugar
1 t tamarind paste
50 ml (1/4 cup) peanut oil
Now let it be known that I just added 2 T of sweet paprika because that's all I had, brown sugar instead of palm sugar, and a mixture of vegetable oil and olive oil (we did not have peanut) that I then spilled down the front of the counter and on to the floor.
Anyhoo - mix it together and it'll look more or less like this!
Now it's time for your veggies you'll need:
2 T vegetable oil (again, I used olive - because I'm a REBEL)
1 onion roughly chopped
1/4 Jap or butternut pumpkin chopped
1 small sweet potato chopped
1 can chopped tomatoes
1 cup french style green lentils
2 cups veggie stock
100 grams spinach (or rocket if you're me)
1/4 cup greek yogurt
1/4 coriander leaves (or parsley if you're me).
Here are some of those ingredients
Step next. Remove pan from heat and stir in spinach until it is just wilted. Next, stir in yogurt and coriander/parsley.
Step and then. Serve over rice and eat while happily watching the olympics!