|2011-12-28 21:44:00||pleased||Repo Man – Alex Cox|
I like sprouts. I like curry. So what could be better than combining the two?
I adapted this recipe slightly. If you make it, don’t believe ‘serves 4-6’ – it makes enough for two people at the most. So I served it with brown rice and baked beans for that extra ‘clearacil’ effect – highly enjoyable on a blustery cold evening.
150g Brussel sprouts, cut into quarters or mini sprouts cut in half
55g red lentils, these will be yellow in colour as they are shelled
1/2 tsp whole cumin seeds
1 clove garlic, crushed
2cm/1in ginger, crushed
1 green chilli, finely chopped
1/4 tsp turmeric
1 tsp olive oil
1/4 tsp salt, adjust to taste
1 small tomato, finely diced
- Part-cook the lentils in about their own volume of boiling water until they begin to soften.
- Heat the oil in a medium pan, add the cumin seeds and cook for 30 seconds.
- Remove the pan from the heat and add garlic, ginger and chillies. Stir this very quickly, as you don’t want it to burn, add lentils, turmeric, salt and 150ml of warm water.
- Bring to the boil, cover and cook for 10 minutes on a gentle simmer. Do not let the water reduce by more than a third of the original quantity. (If it does add more warm water.)
- Check that the lentils are cooked to a tasty mush. Then add the sprouts and 50ml of warm water.
- Stir and check seasoning, cover and cook for 5 minutes on a medium heat, stirring occasionally.
- The sprouts should still have a little crunch to them when the dish is cooked. Serve and sprinkle with chopped tomatoes
I plan to cook this version tomorrow.