After my last curry recipe kinda going viral (more than 30k shares on OGP – OMG!), I decided to try another one with some more spices, but all the same a very rich and satisfying sauce. People must have obviously liked the first one, or otherwise I imagine it wouldn’t have been shared this often. Still I got a lot (a looooot) of questions and complaints about the spices, or rather the missing spices, especially curry powder.
Let’s have a look at Wikipedias definition:
Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce, but curries may be “dry” or “wet”. A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient.
A dish called Curry doesn’t necessarily need the addition of curry powder, even though it is very often the case. Don’t get me wrong, I do like rich spices, but with a sauce as flavourful as the red pepper one, there is no room for them in my opinion. Nevertheless always keep in mind that recipes can be used for inspiration and you don’t have to follow them strictly but rather should adapt them to your own taste. I even strongly encourage you to do so!
This plate was something I quickly threw together with leftovers from my fridge after university a few days ago and just later realised that I created a meal as nutritious as it probably gets.
- Kale is amongst other things extremely high in vitamin A, C and K
- Peanutbutter is rich in protein and fat (the good kind)
- Millet is a great source for some very important nutrients, including copper, manganese, phosphorus and magnesium
- Lentils supply you with cholesterol-lowering fiber
All of those are just a fraction of the health benefits those ingredients provide us with, isn’t this insane? And best of all is that it’s also delicious! It’s rich, satisfying and creamy, and of course you can enjoy it completely without regret!
For the lentils:
100 gram brown lentils, soaked for 1-2 hours
1 pinch of salt and pepper
1 tablespoon lemon juice
For the curry:
2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon garam masala
1 onion, diced
2 cloves of garlic, chopped
350 gram sweet potato, peeled and diced
300 gram tomatoes, chopped (you can also use canned tomatoes)
250 mililiter water
150 mililiter coconut milk, canned
150 gram kale, stems removed and leaves torn into small pieces
3 tablespoon peanut butter
1 teaspoon salt
0,5 teaspoon chilli powder
1 teaspoon dried cilantro (fresh one would be even nicer!)
chilli threads for decoration
For the millet:
120 gram millet
0,5 teaspoon salt
1. Bring water to a boil and prepare the lentils as instructed on the wrapping. I had to soak mine first and then cook them for 30 minutes. Don’t add salt just yet, since they won’t cook otherwise.
2. Heat oil in large pot over medium heat. Add the mustard seeds and wait till they start to pop, then add the garam masala and the onions. Shortly after add the garlic and sweet potato. Cook everything while stirring occaisonally for about five minutes.
3. In the meantime get the water for the millet to a boil in a medium sized pot. Cook it with some salt at low heat for 10 minutes, then let it sit covered for 10 more minutes.
4. Back to the curry: add the tomatoes and cook for three more minutes, then add the water. Reduce heat and simmer for about 15 minutes until potatoes are soft, then stirr in the kale.
5. In a small bowl combine the coconut milk and three tablespoon liquid taken from the curry pot and whisk in the peanutbutter. Transfer it back to the curry and stir until smooth. Add the salt, chilli, cilantro and more seasoning to taste.
6. Drain the lentils and add salt pepper and lemon juice. With a fork fluff the millet.
7. Arrange everything on a plate and decorate with chilli threads or fresh cilantro.