After brunch on Wednesday, we went out to do some shopping in Xujiahui, stopping by Carrefour on our way home. I’d originally intended to make a quick stir-fry with lentils and vegetables, but it ended up becoming a lentil curry, which we ate with some freshly baked Xinjiang nang, for which I’ve briefly professed my love before. Looks like this:
The soft boiled egg went delightfully with the mild curry — as eggs tend to do with almost everything it seems.
It was freaking delicious, even if — as I realized in embarrassment the next day at work — maybe a bit of a fibre overload (hah, TMI?). May have to rethink portions/proportions on that one.
Sean finished off the leftovers with brown rice for dinner the following night (and lunch the day after that) and was nice enough to take a picture for me:
Lentil curry with chickpeas
4 cups hot (drinkable) water
1/2 pound dried green lentils, washed and inspected
2 small carrots, diced
1 head garlic, peeled and chopped up
2 small (or 1 large) onions, diced
2 green peppers, diced
2 tomatoes, diced
1 can chickpeas, washed and drained (replace with other vegetables if you can’t handle the fiber)
1 tbsp curry powder (adjust according to preference)
2 tsp cumin
1 tsp paprika or chili powder
2 tsp cornstarch
Olive oil, as needed
Salt & sugar to taste
Eggs (1 per diner)
Nang (1-1.5 per diner), or other carb if unavailable
1. Put water and lentils in large pot and bring to a boil. Lower heat and cook for 25 minutes.
2. Add carrots into lentil pot — earlier if you like ’em soft, later if you like ’em harder. (I like mine as soft and bland as possible).
2. Heat a bit of oil in pan on medium heat. Add garlic and onion, fry until lightly browned.
3. Add peppers, chickpeas, and seasonings and continue to cook for 5 minutes, stirring often.
4. Add tomatoes, lentils, and carrots into pan. Pour in some of the nutritious lentil/carrot water.
5. If sauce is too runny, mix cornstarch with a bit of cold/room temp water, and pour into pan. Mix thoroughly until sauce reaches desired consistency. Cook for about 10 more minutes.
6. While curry is cooking, boil eggs in a small pot (put eggs and cold water in pot, bring to a boil, lower heat and cover for 5-10 minutes depending on desired consistency of yolk).
7. Serve hot with nang.
Prep time: ~40 minutes
Makes 4 servings.
Where to find…