Introduction & Curry

About Me & This Blog
This is a place for me to post recipes that I'm cooking for myself & my husband that aren't on line, and to link to recipes that are.  I try to cook healthy foods because I'm on a perpetual diet, which means the hubby has to make up any calorie deficit with lunch, breakfast, and snacks.  He's no worse for the ware and I don't seem to be any thinner.  But we eat well :)
Also, all recipes will be Onion & Shallot free because my husband is, well not allergic, but as he puts it "mentally ill."  He just can't stomach onions.  So lots of garlic (he can handle that), no onion.


The First Recipe:
Red Lentil Curry

Spray the bottom of a sauce pot with cooking spray (I use organic), but you can also make your own.
Grate some fresh ginger into the pot, I probably had about 2 tsp.  Add 2 tsp of curry powder.  I used one that had other seasoning in it.  It's called Curry Row from Urban Accents (it has turmeric, Moroccan coriander, cumin, China #1 ginger, Cayenne red pepper, nutmeg, fennel, cinnamon, white pepper, fenugreek, fennel arrowroot, cardamom, cloves, & Tellicherry black pepper).  Then add about 2 tsp of minced garlic (I definitely used more, but use what you like).  I always buy the pre-chopped kind.  Then a pinch of red pepper flakes.  Add 1/2 cup of red lentils (they cook faster).  Add 2 cups of broth (veggie or chicken).  Bring all of this to a boil, reduce heat to a simmer, cover, and cook for about 20 minutes.  Then stir in a few cups of fresh spinach until it's wilted (a minute or so).  Serve with brown rice.

Review:  The flavor was fantastic.  The brown rice gave it just enough tooth feel.  I think if I made this again I would add some roasted veggies like asparagus and carrots just to thicken it up.  It was quite good though and I'll probably make it again.