My English Grandma grew up in India so she ate a lot of curry, my mum also loves curry (she is an exceptional cook), and then she too passed this love of hot food on this to us girls. I think almost every week we would have a curry for dinner, and none of this just spicy business – oh no, we had hot curries. Vindaloo, Korma, Madras. One of my favourite curries is pilchards vindaloo with boiled eggs, this was my Granpops favourite curry, and I think its also one of my mothers favourites as well.
There are three things I make when one of us gets sick, chicken soup (made from scratch), a hot vindaloo, and minestrone.
I held a dinner party last night (to some italians and greeks no less!) and I cooked up an indian feast, the Dahl was just the starter, but let me assure you – you could easily have this for dinner and not want for more. You could also serve this as a side to some meat. It tastes as good as it looks, I assure you!
This is most defiantly not a hot dish, its got full flavour and spice – but no real heat, so absolutely ok to give the kids.
You can also prepare this in advance and just heat up before serving, this is great for when you are doing a three course meal.
500g of pumpkin (sliced and roasted in olive oil, salt, balsamic and dried coriander)
2 x cans of lentils (drained)
1 small onion
1/2 teaspoon of curry powder
1 & 1/2 teaspoons of garam masala
1 x 400g tin of crushed tomatoes
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
1 cup of natural yoghurt
1/2 cup of fresh coriander leaves
1 brown onion (finely diced)
In a pan, brown your onion in olive oil. Once brown, add the rest of the ingredients except for the yoghurt, pumpkin and coriander. Cook on low for an hour. You really want those lentils to cook and take on the flavours.
Place the lentils in a dish, then add the pumpkin, coriander and yoghurt on top.
If you want to be real fancy, then sprinkle some sesame seeds over the whole dish.