“How did it get to be 7pm already?” I exclaim, standing with a second glass of wine in hand in front of the tiny pantry. I almost forgot that we would want to eat tonight. Dinner many nights is some version of a “big bowl” like this, this or of course, this. But, I haven’t any stockpile of greens tonight. AND, I didn’t bake any bread. AND, if we eat something shaped like pasta one more night, I will throw away my apron.
We do have that interesting purple rice blend I bought on a whim last week. And a can of coconut milk, and a few vegetables. Hubby is swarming around me, eating crackers, hummus, and carrots with reckless abandon. This would need to be fast.
And so, the Hurry Lentil Curry Bowl is born. I am the type to keep a variety of nuts and spices in my pantry for moments just like this – there is very little that you can’t whip up with some coconut milk. The recipe you will find below makes an unconventional curry, unlike most that you’ll enjoy – the lentils actually cook in the curried coconut milk, and once you add the vegetables, you’ll have something that is more tossed in curry sauce than floating in bright, delicious curry. But, you can again regain that extra-curry-to-mop-up concept by omitting a veggie or two. In essence, the curried milk serves as more of a sauce than a base and I kind of like this about the recipe. The ingredients of your curry should completely depend upon what you have on hand – squash, or pumpkin, potatoes, peas, green beans, carrots, tomatoes, onions, peppers, broccoli, greens and cauliflower are all wonderful. You could also add tofu instead of lentils – just reduce the amount of water to 1/3 cup (instead of 2 1/3 cups.)