Wednesday, November 7, 2012
It's time again for a quick update!
We survived last week's residual effects of Hurricane Sandy here in Ohio. We lost power for a few days and had to relocate to stay with friends who still had power. We were so thankful to have a place where we could bring Dimitri along with us, and that the storm damage wasn't as bad as it was on the east coast.
Last week was a crazy whirlwind of a week as we both tried to stay on top of things at work and in school.
When we got back, we had so many things to catch up on that neither of us had much time to cook. Finally, this week, I had some time to get to the grocery store to make a dish that I'd been craving! Do you ever crave a dish that you've never made before? I've had lentil curry quite a few times before, but I've never made it. Suddenly, it was time to learn. I found a great simple recipe and I'm happy to report that it was delicious! I probably ended up one-and-a-halfing the recipe, and it made a lot of leftovers that I'm happy about!! This is a great simple and comforting meal that I will surely be making again!
Adapted from Martha Stewart
1 tbsp olive oil
1 medium onion, finely chopped
2 tbsp curry powder (or more to taste)
1 pound sweet potatoes, peeled and cut into 1 inch chunks
1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
1 cup brown lentils, picked over, well rinsed, and drained
2 cans (14.5 oz each) diced tomatoes with juice
Salt and pepper
1. In a nonstick Dutch oven (5-quart pot with tight-fitting lid), heat olive oil over medium heat. Add onion and cook, stirring frequently, until softened, about 7 minutes.
2. Add curry powder and cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt and pepper.
3. Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately. I served this dish on top of brown rice.