Red Lentil Vegetable Curry

Know what these little guys are?

How about now? Ok so you probably didn't need to guess since the answer is right in the title. That's right! Red lentils!

Missing my Kazu curries while I was in France, I made this dish a couple times and now that I'm a little homesick for said France - Im making it again. This curry can be done with any veggies and Im sure it will still turn out great - it would also be good with brown lentils - but I wouldn't really mix it with green lentils.

Lentil and Veggie Curry

1 soup spoon of olive oil
1 onion, chopped
1 clove of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1-2 tbsp curry powder
1/4 tsp chili powder
2 carrots, sliced
1/2 cup of red lentils
14oz can of crushed tomatoes
2 1/2 cups veg stock
1 tsp chili paste (or skip it if you dont like it too spicy)
1 pound potatoes, cubed
1/2 a head of broccoli, cut into florets
garnish: cilantro, plain vegan yogurt



1. In a big sauce pan heat the oil over medium low heat and then add the onion, garlic, cumin, coriander, curry, chili powder and the carrots and cook for 5 minutes or just until the onion is soft.
2. Incorporate the lentils, tomatoes and the vegetable stock. Bring everything to a boil then reduce the heat, cover, and let the curry simmer for 15 minutes.
3. Add the chili sauce (if using), along with the potatoes and broccoli - cook 15 to 20 minutes more or until the potatoes are tender.
4. Serve the curry over rice, quinoa, or cous cous. Top with a bit of fresh cilantro or some vegan yogurt

Coral Lentil and Split Pea Curry Soup

The idea for this soup came fully from Heidi over at 101 cookbook. But, as I am currently cleaning out my pantry in preparation for the big move back to America, I changed the recipe around to suit what I had and what I prefer. For sure though check out her recipe here.

So - Item # 4 and 5 for cleaning down the pantry are: coral lentils and split peas.

Lentil Split Pea Curry Soup

1 cup split peas
1 cup coral lentils
5 cups home-made veggie stock
2 cups water
2 carrots, peeled and sliced thin
2 tbsp ginger, peeled and sliced thin
2 tbsp curry powder
2 tbsp olive oil
1 onion, chopped
1 cup small portobello mushrooms, cleaned and chopped
1/3 cup tomato paste
14 oz coconut milk
2 tsp salt
fresh cilantro

1. Rinse the lentils and peas in a fine mesh strainer. Combine them with the water and the veg stock in a large pot and bring to a boil. Reduce the heat to a simmer, add the carrots and a 1/4 of the ginger. Cover, simmer 30 minutes or until the peas are tender.
2. During this time heat a dry skillet on low heat and toast your curry powder. Set the curry aside in a bowl. In the same skillet heat the oil and add the onion and ginger and mushrooms. Sautee for 2 minutes, stirring, then add the tomato paste and simmer a few more minutes.
3. Add the curry to the tomato paste mixture then and when it is well incorporated, add the whole mix to the soup pot. Add the coconut milk and the salt. Simmer uncovered 20 minutes or until the soup thickens sufficiently.

Curry Tofu and Mushrooms over Rice

Sometimes a girl craves curry tofu.



1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
1 pound mushrooms
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
as much red pepper as you like

1.Start cooking rice according to the package. Meanwhile heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. About half way through cooking the tofu add the mushrooms. When cooking is complete remove tofu and mushrooms to paper towels, and set aside.
2.Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally. Pour over rice and enjoy!


Simple and vegan. Everyone can enjoy!

Curry Chicken Salad in an Avocado

I guess I just never get tired of curry because as much as I have it at work, I still use it at home. This little dish is something I picked up this summer in France, but I brightened it up a bit with the curry. This makes a great lunch, but the first time I had it my host "mom" made it for dinner and we each had a half avocado with tuna salad.



So basically what you need is

one ripe avocado
cooked chicken or tuna ( i had some roti chicken to use)
1 to 2 tbsp mayo
1-2 tsp curry powder
little dash of lemon juice

and hey if you have a carrot or a cucumber laying around, chop that son up and put it in there too!

New Fings and Curry Pasta Salad

If I have never mentioned it before Nola's in DT Frederick has some of the best if not THE best pasta salad around. A while back Jon and I went there for lunch and they had made a curry pasta salad that we loved and I though "well shucks..I can make that." And so I done did



This is pretty much the last of it but I made enough to last me for a week including giving some to Jon and Pang. I kinda just made up the recipe, throwing stuff in, but here is what the measurements were:

Chicken Curry Pasta Salad

half box double fiber pasta (I needs my fibers people), cooked
chicken breast, shredded
2 carrots, chopped
half can sweet peas
1 tsp curry
1 tsp lemon juice
2-3 tbsp mayo

1. Combine the curry, lemon juice and mayo to make a uniform paste
2. Toss the pasta in a mix well
3. Carefully add carrots, peas, and chicken, mix well
4. Refrigerate for a few hours or overnight

It's that easy! Paired with fruits and veggies like I have here and a little wrap and you got yourself a healthy little lunch

Also - a new fing from and old place:



Got this little tigers eye owl necklace from a thrift shop a few weeks back.

Curry Shrimp and Rice with Blueberry Cobbler Dessert

Jon and I had Trey and Mandy over for dinner tonight so I wanted to show off and try some fancy new recipes. It turned out really really well so I will pass them along for you to enjoy. ( recipes adapted from Real Simple)

Curried rice with Shrimp (serves 4)

1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 tsp curry powder
1 cup long-grain white rice
salt and pepper
2 pounds medium shrimp, peeled and deveined
1/2 cup fresh basil



1. Heat oil in large skillet (this has to hold all of the ingredients at some point so plan ahead) over medium heat. Add onions and carrots, stir and cook until soft (6 to 8 min)
2. Add garlic and curry, stir and cook for 2-3 min
3. Add rice, 2 1/2 cups water, 1 tsp salt, bring to boil. Reduce heat to medium low, cover, and simmer 15 min
4. Stir those little gems (shrimps) into the rice, cover and cook until the shrimp is opaque throughout. Fold in the basil and eats!

And plus! For dessert!

Blueberry Cobbler (serves 6 OR 2 hungry hippos)

2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
6 tbsp cold unsalted butter, cut into pieces
3/4 cups plus 2 tbsp cups heavy whipping cream



1. Preheat to 375 F. In medium bowl toss together the blueberries, 1/2 cup sugar, and 1 tbsp flour
2. In separate bowl combine baking powder, salt, lemon zest, and remaining flour and sugar
3. Add the butter and blend with your fingers until coarse crumbs form. Add 3/4 cups plus 2 tbsp cream and mix until shaggy dough forms
4. Spread blueberry mix out in shallow 1 1/2 qt baking dish or a 9 inch deep dish pie plate (this is what I used). Spread dough out over this (you have to kind of break off chunks of the dough, flatten it in your hands then lay it over the blueberries and kinda stitch all the dough pieces together)
5. Bake 35 to 40 min or until berries are bubbling and crust is golden
6. Top with whipped cream if desired