Tag Archives: lentils

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.


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!



  • 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!

Foreshadowing Summer: Black Bean and Lentil Burgers

30 Jan

It recently occurred to me that for people tuning in to this very new blog, I must come across as a total carnivore. Those that are close to me know that I love vegetarian and even vegan cooking as much as I love meat. I find that vegetarian cooking unlocks a whole new level of creativity while recreating and perfecting the flavours and textures of everyday favourites- and as an added bonus, often yeild much healthier results.

Apparently, January was a time to indulge in the meaty comfort foods- hence the recent basics- pizzas, ribs and chili. This month is also the beginning of the new year, and along with that come new fitness related goals- including eating more protein. Interesting!  To observe evolving trends in ones eating habits and changing preferences over time!

So, as not to alienate any vegetarian readers, and also just ’cause I love ’em, tonight’s mission was to create the perfect veggie burger.


"Massaging" the lemon into the kale makes it tender, as the acids break it down faster. I like kale with lemon, olive oil and sea salt

The beauty of veggie burgers is that they can take on countless incarnations. Homemade are always superior to store-bought, which are often filled with highly processed soy byproducts and artificial flavours- disgusting not healthy. Why  go there when making your own is so satisfying? I served these with a kale salad and topped them with sharp organic cheddar and avocado!


  • 1 can lentils
  • 1 can black beans
  • fresh cilantro
  • 1 cup cooked brown rice (can sub quinoa, have done it-works well too!)
  • 1 medium onion
  • 5 cloves garlic
  • 2 stalks celery
  • 2 eggs
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon onion salt
  • 1 tablespoon oregano
  • 1/2 tablespoon ground coriander
  • 1 tablespoon hot sauce
  • 1 teaspoon turmeric
  • black pepper to taste
  • 2 cups breadcrumbs (or however much is needed to solidify)
  • 1/2 cup chickpea flour
  • cornmeal
  1. Rinse lentils and beans and in large bowl mash with fork or potato masher
  2. In food processor, combine garlic, onions, and celery ( used for crunch, could also use bell pepper or carrots) and combine with beans and lentils. Add fresh cilantro.
  3. In small bowl, combine eggs with spices, and then add to bean mixture
  4. Add bread crumbs and flour to mixture until it is firm enough to make patties (don’t forget, they will firm up when cooking!)
  5. In medium hot pan melt coconut oil ( about 2 tablespoons) and add burgers. Make sure the pan is nice and hot! Sprinkle the tops of the burgers with cornmeal, and fry until golden brown, repeat on other side.
  6. Grease baking pan and transfer burgers to oven- cook at 350 for about 10 minutes.

This makes about 8 burgers. The frying crisps up the outside and the cornmeal adds a bit of extra crunch. The baking then properly cooks the onion and garlic, and results in a nice soft center! These could easily be made vegan by substituting the egg with ground flax seed and water as a binder.

Equally as satisfying as meat, and lighter too

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