Posted: March 28th, 2010 | Author: David | Filed under: Food | Tags: curry, dal, indian, lentils, saag, spinach | Comments Off
I use lentils as a base for most curries I make. This one is vegetarian (and can be made vegan with the right bouillon powder), but if I was using meat I’d add it before adding the lentils, and reduce the amount of lentils used overall. Either way, it’s full of good stuff, and is a fairly spicy curry – probably a ‘medium’ heat – but that can be adjusted with the amount of chilli used. The coriander seeds and cumin seeds can be replaced with their pre-ground equivalents, but the flavour is much better if you do it yourself.
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Posted: November 6th, 2005 | Author: David | Filed under: Food | Tags: pasta sauce, recipe, spinach, tomato | Comments Off
Ingredients:
can of chopped tomatos
two shallots, roughly sliced
two cloves garlic, finely sliced
a few mushrooms, roughly chopped
2-3 tsp sundried tomato paste
sprinkle of dried crushed chillies
drizzle of balsamic vinegar
spinach, roughly chopped
olive oil
Fry shallots and crushed chillies in a drizzle of oil for a few minutes. Add garlic and cook for another minute. Add mushrooms and balsamic vinegar, and cook until mushrooms are done. Stir in sundried tomato paste and chopped tomatos and heat through. Add spinach and cook for a couple more minutes until spinach is soft.
For a thicker sauce, forget the chopped tomatos and reduce the amount of tomato paste.