I was all set to make a Thai veg curry the other night. There were aubergines, sweet potatoes, mushrooms and peppers in the fridge, Pete was despatched up the road (in the cold, in the dark, with an owl) for coconut milk, and I was good to go. Except I didn’t want veg curry. I wanted soothing lentils, a comfort food in this household. So lentils I had.
I chopped two small onions, some garlic and fresh ginger, and fried them down in some olive oil. While this was going on, I chopped an aubergine and a couple of peeled sweet potatoes. Added them to the mix with cumin seeds and chilli flakes, turned it all round in the oil. Bunged in a mugful of red lentils (an old WordPerfect mug, in fact, an integral part of our batterie de cuisine here), and a can of coconut milk. Despite my precautions, the wretched stuff still managed to squirt a stream of clear coconut up my arm under the sleeve of my fleece.
Stirred that all round, went “um”, and added two cans full of water, and about 2 teaspoons of Marigold bouillon powder, a very useful thing indeed. Seasoned with salt and black pepper, brought it to the boil, and then put it on a diffuser for about 45 minutes.
It was absolutely gorgeous – that made six portions, and we liked it so much that we ate it again for lunch the next day. I did managed to put one tub in the freezer before we pigged it all, but I shall be making that again. And again.Tags: aubergine, lentils, sweet potato, sweet potatoes, vegan, vegetarian