Because sometimes a short vacation is all you need to get back into that creative mood.
So many things have happened in the last weeks- Ireland was great though I was really disappointed by Dublin. It's smaller than I'd thought, not pretty or "fair" at all, loads of tourists and above all, inaffordable! That's why I pretty much lived on pasta and toast, nothing fancy to fotograph really.
Anyhow, I visited a lovely vforumer in Belfast, and when I missed the coach back, it was raining cats and dogs and I had £ 10 to spend, I stocked up on foodie magazines. And oh, they're so much better than those lame housewife-ones you can get in Germany.
I got this recipes from one of them, and it's easy, cheap and versatile (have it with chutney= Indian, with coriander and coconut milk= Thai, with Ketchup= err, English?, but it's also good on its own).
In the first place, I didn't really understand why it's called a curry, but then I found out there's no other description that matches it. Anyhow, the recipe:
(officially serves 4, but I guess that's when you don't have anything else with it... I already fed 4 people and there's still half left)
- 4 tbs olive oil
- 2 onions, roughly chopped
- 2 tbs red curry paste (Thai/Indian doesn't matter, I used massaman)
- 2 cloves of garlic, crushed
- 200g lentils, rinsed and drained
- 600 ml vegetable stock
- 170g green beens, halved
- 2 yellow peppers, seeded and chopped
- 1 tin chickpeas, drained
- 12 cherry tomatoes, halved
- Saute the onions in a huge pan until soft.
- Stir in the curry paste and garlic, fry for a minute. Add the lentils and broth, bring to a boil and let simmer for 20 mins or until the lentils are soft.
- Add beans and peppers and cook until the lentils are al dente. Stir in chickpeas and tomatoes and let heat through.