Realistically, no one could be more excited about my dairy-free book arriving than myself, but it isn’t why you might think. Sure, it is wonderful to see my work in print, but unlike many cookbook authors, I am excited to USE my own book. And you might be amazed at how quickly I did. The very day that the books arrived was rather hectic as you might imagine, and as luck would have it, the only vegetable left in the fridge was onions. What to make? Ah, that Lentil Curry in a Hurry recipe would suit perfectly! I knew I could have it on the table within 20 minutes with just pantry items and one of those onions. I grabbed my personal copy within minutes of cracking open the first box and headed to the kitchen!
Since it was the only vegetable, I doubled the amount of onions, but otherwise I had planned to follow my original recipe … I sauteed, added the lentils, water, spii..iicees … oh shoot, I was out of curry powder!
With the dish well underway, I went online to see if I could whip up a homemade curry powder. Low and behold, I had every necessary spice on hand! Back on schedule.
We had some leftover diced chicken that I added to my husband’s dish, but for myself, I simply had to have more vegetables. I added a generous dose of frozen peas for a complete (and filling) vegetarian meal. I typically serve it over long grain brown rice, but this time, I used a bed of quinoa (it cooks up quicker!). Though my husband usually dislikes Indian-type curries, this Lentil Curry has earned his approval, and thus a place in my book, Go Dairy Free.
Should you find yourself in a curry bind, or simply prefer homemade, then I do recommend this quick and easy blend …
Recipe from Dancer on Recipezaar
4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cardamom, whole,without pods (I used ground)
1/2 inch cinnamon stick (I used a few shakes of ground cinnamon)
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger
Toss all of the spices into your spice grinder and whiz until a fine powder forms, about 1 minutes, give or take.
Yields about 1/4 cup
Both the Curry Powder and Lentil Curry in a Hurry recipes are vegan, gluten-free (wheat-free), soy-free, egg-free, nut-free, and of course, milk-free and dairy-free.
As for the finished product, keep in mind, lentil curry isn’t a real looker (okay, far from it), but it tastes good! …
Frugal Recipe Tips:
Spices – I purchase spices in bulk at my local natural food store. I purchase whole spices whenever possible (whole coriander seeds vs ground coriander for example), as the spices will stay fresh much longer, and I can quickly grind however much I need in my spice grinder.