Tuesday, July 31, 2012

I'll bring the curry.

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."

Step one:

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 whatever. Heat oil in a sauce pan. Add onion cook for 5 minutes or until soft, stirring when you feel like it. Add curry paste and stir to coat the onions and paste gets fragrant - 2 minutes. Add pumpkin, sweet potato, and lentils, stir to combine.  Add veggie stock and tomatoes,  and bring to a simmer. Then reduce heat and cover and cook for 50 minutes or until the veggies are soft and the lentils are tender.

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!



15 comments:

  1. Oh my that looks delish!! I swear I could smell it through my computer. I don't have most of those spices lying around though - maybe this recipe will encourage me to get out there and buy them. Lord knows we love curry (and its variations) in this house!

    Hope you are feeling better xx

    ReplyDelete
  2. Looks beautiful! Glad you are back..and all is well with the laptop.

    ReplyDelete
  3. Yay! Glad you are back and that you and your computer are feeling better. The curry looks yummy, btw, and I may have to make it :p

    ReplyDelete
  4. Glad you're back and feeling better! I've always found making curries so daunting because of the endless list of ingredients. This looks so healthy and colourful though - I may just have to give it a shot

    ReplyDelete
  5. Well, it's stinky that your laptop bit it, but how awesome that they got you all fixed up for free!!

    ReplyDelete
  6. I've been basically MIA with blogging, so I hear you.

    P.S. The curry looks amazing! I will definitely have to try it soon. Sounds like a great fall dish.

    ReplyDelete
  7. That looks insanely good! Not to mention super easy. I keep looking at recipes for curry, because the jar sauces are always a bit meh, but the 500,000 different spices that are required and the four hour prep times always put me off!!

    Hurrah to the laptop being fixed!

    ReplyDelete
  8. Isn't sweet potato in curry just the best thing ever? Hope the excellent curry is helping to kick that flu's butt. <3

    ReplyDelete
  9. you make me laugh. Even when posting a recipe :)

    ReplyDelete
  10. Yay! That's great that they fixed your computer. I've been meaning to ask you, how's your stomach issues been going? Is the medicine man still helping a lot?

    ReplyDelete
  11. Yum I will definitely be trying that curry!

    ReplyDelete
  12. I hope you are feeling better by now!!

    ReplyDelete
  13. Well, after spending 16 days in India, I have a much better relationship with curry than I used to. Before it was curry = tummy ache. Now it's curry = yum! :o) Now if I only knew where to find tamarind paste....

    ReplyDelete