by Caroline Marson
This week I was lucky enough to do my self Isolating cooking from home with the help of my three boys! it was a lively session and great to make contact with Simon Mayo over the air waves! This recipe is from Caroline Marson from her online Cookery Course at www.CarolinesKitchewisdom.com. 'I make this every week. It’s great on its own or added to other meals. It’s nourishing and the best comfort food! This is a marvellous store cupboard version'.
1 tsp garam masala
2 tsp turmeric
1 tsp chili powder
1 carrot grated
2 tsp ground cumin seeds
2 tsp ground mustard powder
3 garlic cloves, crushed (or from a jar, or frozen)
2 tsp chopped ginger, from a jar, or frozen, or 2cm piece of fresh ginger, peeled & chopped
1 onion, chopped (fresh, or frozen)
30g olive oil
400g can coconut milk
130g dried red lentils, sieved, rinsed and drained
400g tin of chopped tomatoes (or the same amount of fresh tomatoes)
80ml lime juice
1 tbsp fresh or frozen coriander, or 1 tsp of dried
Salt & pepper to taste
Dry fry the spice mix
Add the onion, garlic & crushed ginger. Cook until translucent
Add the red lentils, chopped tomatoes, coconut milk, carrot & water.
Simmer for 20-25 minutes. Add lime juice, coriander. S&P to taste.
Abracadabra moment Puree and add extra tomatoes to make into a soup consistency. Add Avocado Hummus, fresh herbs, Super seeds and Coconut yoghurt.
• Mango Cashew and Lime Mayonnaise – counteracts the spice
• Fresh herbs, thyme, coriander or oregano
• Crusty Bread
• Brown Cooked Rice – makes it go further
• Roasted pumpkin
• Add extra seeds
• Crunchy Bean Salad
• Spring Greens
For Cooling down
• Coconut Yoghurt
• A dollop of Avocado Hummus works well too
Serve this with grilled chicken, fish or lamb cutlets. Puree it to make a lovely soup. Drizzle with virgin olive oil and serve with buckwheat.