Lentil and Bean Curry with Polenta
This is a really easy recipe for you that I was given and then modified to suit my family. People absolutely love this dinner and it’s yummy enough to give to visitors and get compliments.
• 1 onion chopped
• Cold pressed virgin olive oil (or other good cold pressed oil that can be heated)
• 1 clove garlic crushed
• 1 inch fresh ginger root grated
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 small chilli (optional)
Cook onion in oil till soft. Add all other ingredients and stir over a very low heat to bring out flavours.
• 1 cup red lentils
• 1 cup water
Cook, stirring regularly for 20 30 mins until lentils are cooked.
When the water has been absorbed (but before cooking is complete) add
• 2 tins chopped tomatoes
• 1 tin tomato puree (not paste)
Stir well, continue cooking and occasionally stirring until lentils are cooked.
• 1 tin coconut cream
• 2 tins beans
That’s it. It’s so easy. And it makes a HUGE pot of yummy curry. You can have it with rice, polenta, baked potato, grains, anything really. And you can keep it in the fridge and have it for a few days with different accompaniments.
Cook the polenta in organic veggie stock, following instructions on the packet and adding cold pressed olive oil at the end.
Rinse a pyrex bowl in cold water and pour the polenta into the wet bowl.
Leave the bowl of polenta in a warm place for about ten minutes (or longer if you are not ready).
Flip it out onto a plate or a wooden board so it looks like a cake.
Press the back of a soup spoon into the top to make an indentation and fill it with olive oil.
Serve it using a cake-slice like a cake.
Absolutely brilliant with the curry and looks amazing and clever too, but so easy.
This recipe is actually vegan, but don’t tell your meat-loving family/friends and they won’t know to say they don’t like it. If you prefer, you can mix in a knob of butter and some parmesan cheese to the polenta at the end of cooking and the sprinkle some more parmesan cheese on the top with the oil.
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