Wednesday’s dinner was a great success.
I started off with just a concept in my head – lentil curry – and I ran with it. I cooked the lentils in stock until they were tender, and boiled this week’s cauliflower until it just started to soften up. I then transferred all of that to a chef’s pan with a bunch of spices – curry powder, onion powder, garlic powder, ginger, paprika, cinnamon – and let it simmer for a few minutes. I added the leftover corn from last night, cut from the cobs, and half a can of coconut milk. I tested for taste and added salt and some more garlic, onion, and paprika. This I served with basmati rice and a quick raita.
My understanding of raita is that you’re supposed to strain the yogurt first, to make it thick, but I’d forgotten to do that ahead of time. So, I just used plain yogurt (which I got through Wrong Direction Farm, who partners with my main CSA) and salted cucumber chunks, and it tasted perfectly fine. (Mediterranean Harvest is my original source for how to make raita, by the way.)
We had naan for a side, but that was pre-made. I also took the 4 adorable purple bell peppers that I got from Snapping Turtle Farm and stuffed them with hummus and chopped cucumbers. My 5 year-old especially appreciated that part of the meal.
I love meals like this, where everything is flavorful and filling, but doesn’t leave you feeling like you’ve eaten a brick. Cheers to a well-spiced vegetarian meal.