Seeing as I completely forgot to take a picture of the lentil and squash curry Mr B cooked me as I was too busy wolfing it down, I thought I’d share a little peek at some of the things I’ve been making for my shop…felt flower brooches with vintage button centers.
Not long now! (yes, I am obsessed with pixlr o' matic!)
Having eaten a little too much meat over the weekend and having lots of veg in our box, I thought I’d share our week of meatless meals…
Butternut squash and chick pea curry with grilled pitta
Courtesy of eatlikeagirl. Delicious – sweet, coconutty and peppery.
Another lovely dish that I cooked this weekend was for our Sunday lunch, I love leaving something in the slow cooker and coming back to a house which smells delicious and I’ve already forgotten the effort that went into making it! This curry though is super easy and takes about 15 minutes to put together – then the slow cooker does all the hard work. I must attribute the initial recipe to Miss Masala and her brilliant blog/cook book but I’ve tweaked it just a little to suit my lazy Sunday cooking style…
Just before it goes in the slow cooker
1/2 cup red/green lentils
600g lamb shoulder, cubed
1 tin chopped tomatoes
1 onion, finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp turmeric
2 tbsp dark brown sugar
2 tbsp tamarind paste
1 handful coriander, finely chopped
For the paste:
2 tsp garlic paste / 2 garlic cloves
2 tsp ginger / 1 inch ginger, peeled
1/2 tsp cumin seeds
1/2 tsp cinnamon
4 black peppercorns
1 fresh red chilli
1/2 tbsp water
1. Add vegetable oil to a heavy based saucepan.
2. Put the paste ingredients in a small blender and blend until they form a paste, add more water if needed.
3. Add the onion to the pan and fry for 2 minutes, add the ground coriander, ground cumin, turmeric and paste, fry for 2 minutes.
4. Add the lamb, stir to coat in the spices and fry for 2 minutes.
5. Add the lentils and tomatoes, stir to combine. Fill the empty tomato can with water and add to the pan. Bring to the boil.
6. Put in the slow cooker on low for 5-6 hours
7. When ready to serve stir in the tamarind paste, sugar and season generously with salt.
8. Plate up and sprinkle with the fresh coriander, serve with basmati rice or chapatis and a cold beer!