Creamy Coconut Curry with Tempeh and Lentils

16 Oct

As soon as I came home tonight, I knew it would be one of those dinners. You know. The whipped together ones. The ones you can’t believe actually turned out to be tasty, based on the sheer lack of provisions at hand.

That and the fact that for days I’ve been eating rice for breakfast, because we don’t even have eggs, bread or cereal.

Upon raiding the pantry, I did discover some lentils and coconut milk (and spices, naturally).

This curry was awesome! Sometimes I enjoy the challenge of being my own imaginary iron chef.

Image

This was very healthy too, served on quinoa with a side of salted cucumber. Remember this post touting the benefits of tempeh? It is like tofu’s cool older brother. And miraculously my cilantro was still fresh because of this method!

Image

Ingredients:

  • 1 medium onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons sunflower oil (I’m even out of coconut!)
  • 1 tsp garam masala
  • 2.5 teaspoons cumin
  • 1 medium green chili (I used 1 fresh jalapeno) , seeded and chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar
  • 1 tablespoon tumeric
  • 1 kaffir lime leaf
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cayenne
  • 1 can coconut milk
  • 1 can lentils
  • 2/3rd of a package basil tempeh
  • fresh cilantro
  • salt and pepper
  • squeeze of fresh lime juice.
  1. Fry up onions in oil until browned, and then add garlic and ginger.
  2. Add spices and toast over medium heat- cumin, fenugreek, turmeric , garam masala, salt, pepper, cayenne until fragrant (about 1 minute).
  3. Add tomato paste, chopped chili and brown sugar, cook another few minutes.
  4. Add coconut milk. Puree mixture with hand held blender until smooth.
  5. Add lentils, kaffir leaf  and tempeh ( I use Henry’s Gourmet Organic Tempeh with Basil)
  6. Let simmer for 20 minutes (or longer) to allow flavours to blend. Finish with fresh cilantro and lime juice.

Obviously, if I had more veggies, I would have added them. And perhaps some cashews. However, this sauce makes a great versatile base for whatever ingredients you happen to have in the fridge.

On a separate note, this post is a bit of a milestone for me, its my 30th! (Post, that is!) Hurrah!

When things get busy , it can be sometimes difficult to cook, take photos and post. And sometimes, even with the best intentions,  I’ve made some flops, like this one: Image

Looked lovely, but sadly this salmon masala’s fish flavour was too overpowering for the delicate sauce. Sometimes recipes need a few tries to get right. But I aim to post more often in the future!

My New Year’s resolution in Jaunary, 2012 was to start a food blog. I knew I loved to cook, but nothing about blogging. I’ve learned a lot, and I’ve really enjoyed the process.

So, sincerely, from me to you, thanks for following Food, Mostly!

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