I haven’t been spending a lot of time in the kitchen recently because of a 1000 other things that kept me busy and distracted. Luckily, life is back to normal now, and I can happily return to blogging, especially with the weather that has gone from fabulous summer to typical rainy Cape Town weather. Please note, I am not complaining because I have been craving a decent curry for quite a while now!
So, this is what we had for meat-free Monday last night- a creamy, economical curry with just enough bite to heat up and loads of flavour. It really is the spices that makes the dish, and is so easy to make! This recipe is also of course, very low in carbohydrates, has a low G. I., and is more than filling enough to be served without rice or cous cous. This recipe is enough for 4 large portions.
1 tabelspoon olive oil
1 large brown onion, finely chopped
1 clove garlic, finely crushed or chopped
3-4 chillies, finely chopped and depending on taste
1 tablespoon cumin, grounded
1 tablespoon coriander, grounded
2 tablespoons good quality garam masala
1 tablespoon turmeric
3-5 pods cardamom, finely grounded and skins remove
1/2 teaspoon allspice, grounded
1 tin tomato paste (70 grams)
3-4 cups water, divided
1 medium-large sweet potato, peeled and diced
2 tablespoons fresh, chopped cilantro
1 tablespoon fresh, chopped parsley
Heat the olive oil in a large pot over moderate heat. Sauté the onions, garlic and chilli for 5-8 minutes, before adding all the dried spices. Sauté for another minute or 2, then add the lentils. Add the tomato paste, mix well, then add the 3 cups of water. Turn down the heat, and bring to boil. Once everything boils, add the sweet potato, and allow to simmer for an hour. If it cooks dry in the meantime, add another bit of water. After simmering for an hour, add freshly chopped cilantro and parsley, and allow to simmer for another 15-30 minutes until most of the fluid has thickened into a thick sauce. Serve as is, or with rice, cous cous or indian naan bread.