My Vegetable Lentil Vindaloo

Who doesn't luv a good curry. And who doesn't like a catchy English football song. This vegetable lentil vindaloo is easy and will have you singing. With a few basic ingredients creating something spicy and comforting is just minutes away.  

Vegetable Lentil Vindaloo

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2 tablespoons coconut oil

1 onion, diced

1 clove garlic, crushed

1 package of 284 gram (10 oz) pre cut veggies (mixture of cauliflower, broccoli and carrot)

grated rind of 1 lemon 

1  796ml (28oz) tin of low sodium diced tomatoes 

1 540ml (15 fl oz) tin of low sodium lentils

1/4 cup of Patak's Vindaloo paste

1. Place the coconut oil in a large pan on medium to high heat. Once melted, add the onions and garlic. Sauté until the onions are semi soft... just about clear.

2. Then add the veggies and sauté for a bit longer. Once the veggies have changed colour and are still a bit firm add the grated lemon rind. Stir.

3. Add the tin of tomatoes. Stir to combine.

4. Add the vindaloo paste. Stir until combine.

5. Let simmer for a few minutes. Once it is bubbling about in the pan, add the lentils. Let simmer for about 5 minutes.

Remove from heat and serve with rice or naan bread.  

Notes: You may add the juice from the lemon however that will make the vindaloo quite tangy. So it depends on your tastes. You may also substitute the lemon rind or lime rind.  Tin tomatoes and tin lentils help however using fresh tomatoes and dried lentils may be more to ones liking. Adding a dollop of yoghurt on top according to individual taste is nice however once the vindaloo is done and removed from heat you may stir in 1 cup of yoghurt. I was going a bit light with the Vindaloo paste because not everyone likes it spicy. Adding 1/2 cup of Vindaloo paste will change the intensity greatly, again personal preference. There are probably other ingredients you may add like fresh cilantro and honey to ease some of the heat. What is great about this, is that as long as you have the basics you may play around with ingredients according to spiciness. 

It basically took about 30 minutes to make which is great for a weekday meal. Having pre cut veggies saves time. 

Hope everyone is enjoying their long weekend. - JW    

Chicken Vegetable Stew

Sometimes I can get a complete craving for a recipe. Plotting and deciding exactly how everything will come together. Stew is one of those mystical one pot wonders that comfort all especially when the temperature drop. It was absolutely divine to sit down with a bowl and the let the savoury herbs unfold in front of you. 

Chicken Stew

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3 chicken breasts, diced 

5-6 potatoes, cubed

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 onion, peeled and chopped

1/2 cup red wine

2 x 796ml tins of diced tomatoes
3 bay leaves

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon smoked paprika

salt and pepper to taste

* You can change the vegetables, add different seasonings, adjust the seasonings or herbs according to taste, and omit the wine and add beer. * 

First, place a bit of olive oil a the stock pot. Turn the burner on to medium heat. Add the chicken. Stir. Add a bit of salt and pepper. Continue sautéing the chicken. When the chicken has slightly browned add the onions. Stir and fry the onion for about 1 -2 minutes. Add the carrots, parsnips, and potatoes. Fry for a few minutes longer or until slightly tender. Add the cumin, rosemary, thyme and paprika. Pour the red wine in and add the tinned tomatoes. Stir everything around. Pop the bay leaves in. Bring to a boil and then let everything simmer for about 2 hours. Serve it with some naan bread or a slice of french baguette.

Enjoy! - JW