Tuesday, January 31, 2012
Red lentil curry
Curry is my go-to comfort food, I love the warm inviting smell of all the spices simmering together in harmony. This particular curry I used a spice blend that I picked up at the Halifax farmers market (in the old building). I really like this one because it is not super spicy. The key to good curry is toasting the spices before you grind them. So don't forget to do that when you make this. I added tofu for a paneer like cheese but you don't need to, its good with or without it.
I am still in the market for a new camera, the last few posts I have been using my boyfriends iphone. I think it takes decent photos, but I still want to get a new camera for myself. I would love to know some recommendations. I really enjoy taking photos but I am a newbie. I wish my old camera still worked, I liked it. I feel like I a missing lots of special moments without one.
Red lentil curry
1 cup dried red lentils
2 tbsp sunflower oil
2 tbsp fresh ginger-minced
3 cloves garlic-minced
1 tsp ground cumin
1 tsp sea salt
1 tsp turmeric
1 tsp chili powder
2 tbsp curry spice blend-toasted and ground
2 tbsp tomato paste
1 cup cubed tofu (optional)
Rinse the lentils several times until water runs clear. In a medium pot cover with water and bring to a boil. Simmer for 20 minutes until soft and most of the water is absorbed.
Heat oil in pan add onion, saute for 4-5 minutes on medium low heat.
While onion is cooking, combine spices in a small bowl.
Mix into onion and let spices cook for a minute or so.
Add the tomato paste and ladle in the cooked lentils.
Stir and serve with rice or your choice.