I went nuts at the grocer today. I had a list, and actually only the fennel was extra, if you can believe that.
1 onion
big thumb of ginger
3 cloves of garlic
bunch of coriander
1 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1 can of lentils
1 bunch of chard
1 packet of microwave rice
1 tomato
half a lime
Half an eggplant, criss-cross the interior, and dry roast in a hot oven for about 30 mins.
Scoop out into a food processor.
Add a chopped onion, a big thumb of ginger, three cloves of garlic, the cooked eggplant, and big handful of coriander. Splurt.
Chop a bunch of chard. Keep the ends separate.
Oil in a big frypan.
Fry chard ends a bit.
Add spices. Fry a bit.
Add the goop from the food processor. Fry a bit.
Add a drained can of lentils.
Add remaining chard. Stir up. Cover. Lower heat.
Cook for about 10 mins, watching it doesn't dry out. Add a bit of water, if you need it, but just a bit.
Get rice ready.
Chop a fresh tomato.
When curry is ready, add salt and pepper to your taste.
Serve over rice, with fresh tomato on the side, and coriander garnish. Squeeze lots of lime on it.
I could definitely improve this. It was just a tad dry. Maybe paneer! Fresh tomato salad, papadums, yoghurt. Looking forward to some curry eggs for breakfast! Nice to have adapted another recipe into this though.
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| Lunch |
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| Herbs a plenty. Gave half to lovely neighbours. This is half. |
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| Pleasing to me |
Quick Chard & Lentil Curry
1 eggplant1 onion
big thumb of ginger
3 cloves of garlic
bunch of coriander
1 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1 can of lentils
1 bunch of chard
1 packet of microwave rice
1 tomato
half a lime
Half an eggplant, criss-cross the interior, and dry roast in a hot oven for about 30 mins.
Scoop out into a food processor.
Add a chopped onion, a big thumb of ginger, three cloves of garlic, the cooked eggplant, and big handful of coriander. Splurt.
Chop a bunch of chard. Keep the ends separate.
Oil in a big frypan.
Fry chard ends a bit.
Add spices. Fry a bit.
Add the goop from the food processor. Fry a bit.
Add a drained can of lentils.
Add remaining chard. Stir up. Cover. Lower heat.
Cook for about 10 mins, watching it doesn't dry out. Add a bit of water, if you need it, but just a bit.
Get rice ready.
Chop a fresh tomato.
When curry is ready, add salt and pepper to your taste.
Serve over rice, with fresh tomato on the side, and coriander garnish. Squeeze lots of lime on it.
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| Here's what I ate |
I could definitely improve this. It was just a tad dry. Maybe paneer! Fresh tomato salad, papadums, yoghurt. Looking forward to some curry eggs for breakfast! Nice to have adapted another recipe into this though.