Back in my early 20’s I was a thrifty cook, mainly out of necessity and brokeness. Thus there were some things I made often because they were economical and nourishing. Some of them even tasted ok, although they wouldn’t have won any beauty competitions. One such thing is the following lentil curry, which may look like someone has chucked into the pan but which caused my human guinea pig to wonder this evening just why we give so much money to the Indian takeaway place. I even fried poppadoms to go with it (you need a LOAD of oil in the frying pan and it gets scary but it’s cheap so your fear is saving you money!).
You’ll need:
- Some red lentils
- Some tomatoes (either a tin of or some large, fresh tomatoes, which is what I prefer to use now that I earn money)
- An onion
- Some garlic
- Curry powder (although am still using spice mix given to me by the lovely Danielle in 2008)
- Soya margarine (yes, I know it’s actually called ‘spread’ but nobody calls it that, do they?)
- Oil for frying
- Stock powder and/or salt
- Wash the lentils and boil for 10 minutes, simmer for another 20-30 just till they’re soft and squidgy
- Meanwhile fry onion, garlic and tomatoes and simmer till mushy
- Add curry powder/spices to onion, garlic and tomato thing, also add stock powder or salt if wanted
- When lentils are done, drain and add to the onion, garlic and tomato thing
- Stir together with a knob of soya margarine
People who are allowed to eat dairy may want to use butter instead. Go on then, just to spite me. Serve with poppadoms or bread or rice or any combination of those and you too, my friend, may question your allegiance to your local curry house.