Curry related first attempt - tasty!
I don't really like meat. I mean it's okay, but it is not my favorite thing. So, I've been thinking maybe I should learn more vegetarian dishes to make up for my lack of protein and general poor eating. Also, beans and rice and most ingredients for the dishes are cheaaaaaaap... and I'm a total cheapskate whenever possible.
I have eaten curry dishes before and thought it was about time that I tried to cook one. This was surprisingly easy and would be great for leftover rice. I think when I use some of the leftovers instead of a hard-boiled egg, I'll try a poached one or a fried one with a nice gooey yolk. I think the extra goo would be delicious.
This would also be great (I think) in a stuffed pepper, baked with a little shredded mozzarella... oh the possibilities.
Here's the recipe. I swiped it from this book called Vegetarian that I found on the sale rack at a bookstore a hundred years ago.
Spicy Lentils and Rice **serves 4 though possibly as a side dish**
1/4 cup dried red lentils (I only had non-red ones), rinsed
1 bay leaf
1 cup basmati rice (I only had regular white, Basmati is more aromatic so it would definitely add to the flavor)
4 cloves (I only had ground cloves, so I just went light on the spicing and ran the rice through a strainer after to dilute it a bit)
4 Tbsp (1/2 stick) butter
1 tsp curry powder
1/2 tsp mild chili powder
2 Tbsp Italian Parsley, chopped (I only had dry so I just sprinkled to taste)
salt and freshly ground pepper
4 hard-boiled eggs, chopped (in the pic in the book, they quartered them, but I thought it was pretty with the egg-slicer little medallions)
1. Put lentils in a saucepan, add the bay leaf and cover with cold water. Bring to a boil, skim off any foam and reduce heat. Cover and simmer for 20-30 minutes, until tender. Drain, then discard the bay leaf.
2. Meanwhile, place the rice ina saucepan and cover with 2 cups boiling water. Add the cloves and a generous pinch of salt. Cook, covered for 10-15 minutes, until all water is absorbed and the rice is tender. Discard the cloves.
3. Melt the butter over gentle heat in a large frying pan, then add the curry and chili powder and cook for 1 minute.
4. Stir in the lentils and rice and mix well until they are coated in the spiced butter. Season and cook for 1-2 minutes until heated through. Stir in the parsley and served with the hard-boiled eggs, if using.
So quick and easy. Can't wait to try it out on my dad - the pickiest eater ever!