The three-day curry

1 Nov

Lentil curry. Lentil. Curry. Well, it is a vegetarian recipe blog after all.

And Man Woman can’t apologise with sincerity. Curry is good. And this curry is like Jesus and the couple of loaves and fishes it can feed many and for a long time. Man Woman are a lot like Jesus.

As with curries, this is best left overnight to do it’s thing. Handy for weeknights, ’cause it’s basically like a readymeal when you get home. It lasted us two dinners and two lunches, but just to keep things interesing, we added different veg on the second day – also to make sure there’s still a lot of vitamins and crunch and to mask the fact that we’d just eaten the same meal for four consecutive meals.

The three-day curry (serves 6 -8, more with rice)

Spice mix

  • 3 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/4 tsp nigella (black onion) seeds
  • 1/4 tsp chili flakes
  • 1/4 tsp ground asofetida
  • 1/2 tsp garam masala
  • 1 onion
  • 4 cloves garlic
  • 3/4 C dried lentils
  • 2 large carrots
  • 2 cans of tinned, whole tomatoes
  • 1 can coconut milk
  • 1/2 head of broccoli (for the second incarnation)

Soak lentils for at least an hour. Half-cook in boiling water. Set aside.

Heat vegetable oil in large pot. Add spices to oil, stir for a little while, then add onion and garlic. When the spices begin to pop, add vegetables and tinned tomatoes. Bring to boil, then reduce and cook for another 30 minutes.

Leave overnight in fridge. Next day, either have as is or add coconut milk. Or you can always have it one day without coconut milk and eat it the next day with coconut milk. Coconut milk is the spice of life. We also added some fresh brocoli on the second day, but you don’t have to.

Estimated cost:£4

Musical accompaniment: A local reggae community radio programme which featured the DJ singing along to the songs at key moments

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