Some plates of food just make your mouth water by looking at them. And others do not, yet the taste and comfort of a bowl of rice and lentils is hard to beat.
We’re having a cold snap at the moment where the days are bright and frosty. The kids and I venture outside wrapped up warm (today we went and played poohsticks) it’s too sunny to stay indoors and too cold to stay out for long.
So chilly and having built up an appetite we want something warm and comforting but quick to prepare and 10 minutes later there’s a bowl of
beige goodness on table. It’s even vegan, one of the few vegan dishes that I can make without someone asking “where’s the meat?“*
Originally cooked for us by MIL from a recipe in Good Housekeeping I’ve cooked a variation of this cauliflower curry at least once every month. I often soak my own lentils to keep costs down, forget about the lime and coriander and double the ingredients because if you freeze it without the cauliflower then it reheats like a dream.
There’s really no need for rice as I can happily eat mild lentil curry by itself although hubby would protest. We ended up stuffing the pitta with the lentils as it was far more fun than eating with our forks!
The way I tend to make my lentil curry now is to:
- Fry an onion
- Add ginger, garlic and curry paste
- Stir in cauliflower, green beans, lentils, coconut milk and stock
- Simmer and add creamed coconut if it’s in the cupboard
- Taste, season and maybe play with some spices like cumin and ground coriander, a spoonful of mango chutney is nice if you fancy some extra sweetness
- Eat all the cauliflower the first day and freeze the rest.
What freezer foods have you eaten recently that warmed you up?
*I used to add chicken to the dish so the carnivores would be happy until one day I didn’t and nobody moaned.