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
1 onion
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.

Pumpkin Thai Curry

Pumpkin! I made this curry served with vermicelli rice noodles the other night.  I use Thai Kitchen red curry paste for this recipe.I think the overall time to make this meal was about 30 minutes. I didn't use much of the pumpkin for this, so I plan on roasting the rest and using it in muffins and whatnot. More pumpkin posts coming soon....

2 tbsp coconut oil
1 onion- sliced
2 cloves garlic-minced
2 tbsp Thai Kitchen red curry paste
4 cups pumpkin- peeled and chopped
3 cups water/ veggie stock
1 red pepper- sliced
1/2 cup coconut milk
2 tsp sea salt
1 tbsp brown sugar
fresh cilantro
vermicelli rice noodles- cooked according to package


In a large pot heat oil, add onions and garlic. Saute on medium heat until soft.
Add paste and stir it around to coat the onions. Add pumpkin and continue to stir.
Pour in water/stock and bring to a boil. Lower heat to a simmer and cook until pumpkin is soft.
Add peppers and coconut milk. Season with sugar and salt.  Serve over noodles garnished with fresh cilantro.