I’m getting a little sick of chicken, quinoa, corn, and, millet. That weariness combined with my newfound Pinterest account inspired me to be a little more inventive with my dinner tonight. Of course, I can’t really find a recipe that meets my exact specifications, so I combined two recipes and threw in some other ideas from my palate’s instincts to come up with the following recipe for lentil curry. Please be aware that I don’t measure anything when I cook – a trick I learned from my aunt who is an incredible cook and answers the question, “What’s in this?” with “Things I found in the cupboard that I don’t remember.” So I use my eyes to see if it looks appetizing, feel how the food stirs, and smell things. It also means fewer dishes, because you don’t have to be busy washing teaspoons for every spice.
1 cup red lentils
1-3 sweet potatoes, depending on size (should fill a large sauce pan when cut into circles)
~1/4 of a 29oz (large) Libby’s canned pumpkin
1 medium can black beans
Cook the lentils as you normally would (follow directions on package, usually boil 2 cups of water & 1 cup lentils, simmer for 30 minutes once it hits the boil, optional salt)
In a separate sauce pan, saute sweet potatoes (cut into thin circles) in an oil of your choosing (necessity made me choose grapeseed oil, but I think olive oil would have been nicer). Add spices. When they’re just turning soft, add in the black beans and pumpkin. Stir. Try to time it so that the lentils will be nearly done when you’ve got a throughly mixed sweet potato/bean/pumpkin combo. Add the lentils. Stir. You’ll probably want to add more salt and pepper now that the there’s more food in the pan. When it looks thick and curry-like (aka you’re ready to eat it based on how it looks), you’re done.
I guess you could serve it over rice, but I can’t eat rice, so I didn’t do that. But a few weeks ago, I would’ve eaten it with rice, fo’ sho’.
For people who aren’t allergic to the same foods I am, or for people who want to learn how to transform existing recipes into a doable food, the recipes that inspired me are:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 clovegarlic, crushed
- 300g pumpkin, cut into 3cm chunks
- 4-6 baby potatoes, quartered
- 400g can chopped tomatoes, undrained
- 400g can brown lentils, drained
- 2 tablespoons chopped fresh coriander leaves
And this recipe from THE HUNGER GAMES cookbook (yes, such a thing exists, and yes, it’s awesome, and yes, I did eat this with a side of lamb chops just like Katniss would have):
Greasy Sae’s Black Bean Pumpkin Soup
4 tbs olive oil
2 medium yellow onions, finely chopped
4 cups vegetable stock (when I could eat this, I made my own by boiling carrots and garlic in water)
2 cans black beans
2 cans pumpkin puree
1 cup heavy cream (I omitted this when I made the soup back in the day, because I was eating it with a meat meal and you can’t have cream and meat in the world of kosher)
1 tbs curry powder
1 tbs garlic salt
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp hot sauce (I omitted this originally too because I hate hot sauce)
Sea salt, to taste
1/2 cup green onion, chopped for garnish.
Heat a large stockpot over medium-high heat. Add olive oil. When oil is hot, add yellow onions. Saute onions for 7 minutes, Stir in stock, beans, and pumpkin puree until ingredients are fully mixed. Bring soup to a boil and reduce heat to medium low. Add cream, curry powder, garlic, salt, cumin, cayenne pepper, and hot sauce. Add salt to taste. Simmer for 7 minutes. Serve garnished with chopped green onions.