When out somewhere remote its best to have your wits about you. That’s why for this Great Australian Bight issue, we think a nice, wholesome, energy-packed lentil curry is the right dish for the region. You can chow down with gusto the night before, your belly warmed and contented before bedtime, and yet be up raring to go, full of vim and vigour right on daybreak, regardless of any nasty howling onshore Southern Ocean buster.
- 1 Tbsp organic butter or virgin coconut oil
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 2 tsp turmeric powder
- 2 tsp curry powder
- 2 tsp cumin powder
- 1 Tbsp ginger, grated
- 1.5 cups red lentils*
- 4.5 + cups purified water
- 1 bay leaf
- 1 medium sweet potato, cubed
- 1 medium bunch kale, stems removed, or spinach.
- ½ tsp unrefined salt
- Fresh (or dried) chilli to taste. The habanero variety add great flavour, but are ferociously hot.
- 1 can of coconut milk in place of some of the water
**NOTE** soaking the lentils for a few hours before cooking will make them more digestible.
1. Heat coconut oil or butter in a medium size pot. Add onion, garlic and spices and sauté gently for five minutes.
2. Add soaked lentils, bay leaf and water. Bring to a gentle boil and remove any foam from the surface.
3. Turn down the temperature to simmer.
4. Add potatoes, carrots, etc. to the pot first.
5. Continue to simmer for about 30-45 min.
6. Add the greens (kale or spinach) five minutes before serving.
7. When lentils are very soft (like a puree) and veggies are cooked, add salt to taste.
8. Serve over rice, or similar — or eat as is with crusty buttered bread.
**Other vegetables: zucchini, cauliflower, eggplant, peas etc. can be added, no problem**