Friday, August 23, 2013

Lentil and Spinach Curry - New Recipe #6

It's been a while since I last tried a new recipe. Or I guess it's more accurate to say that it has been a while since I last blogged about me trying a new recipe. In fact, May 16th was my last "new recipe" post. :::gasp:::

I really have to get a move on this if I want to complete my goal of trying 10 new recipes in 2013. I have a couple more months yet but I can't take a 3 month hiatus if I want to get this done.

Anyways, back to today's recipe. Last week, I was trying to make meals using ingredients I had around the house instead of buying a whole whack of groceries. So when I came across this recipe for Lentil and Spinach Curry, I knew I had to give it a shot.

Except for my camera isn't as nice as hers. And my lighting isn't as nice as hers. And my recipe didn't look as nice as hers. Oh well.

You won't hold it against me, will you?

I tried to take step by step photos of the process but they just look kind of gross, so I'm not going to post them.

I will give you my review on the recipe though. We decided to serve the curry lentils over rice, to give it that extra oomph and to add a different texture than just mushy lentils. And boy were they mushy. I'm pretty sure it's because I cooked it for an extra half hour (Dan was late arriving home for supper) so I won't be holding it against the recipe.

And the taste wasn't as amazing as I had expected. But once again, I blame that on my old curry powder. I've heard that curry powder doesn't have a long shelf life and I'm pretty sure mine has been on the shelf for a little too long.

Personally, I enjoyed the meal and even thought the leftovers were pretty tasty. I don't think Dan was in love with it though, but then again, he could do without most lentil meals.

I want to give it another shot and use fresh curry powder and not overcook it by 30 minutes. Then I will properly judge it. Because I think all recipes (unless they are completely inedible) should be tried at least twice. That way, the second time around, you can make any small changes you think would make it better.

So there you have it. Yet another recipe that didn't win me over completely. I think I'm just about ready for one that knocks my socks off. Anyone have any suggestions or recipes they want to share with me? Just remember, I can't eat gluten or dairy.

5 comments:

  1. I love that you keep trying new recipes Jennie. I'll keep sharing any great finds that I come across. :)

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  2. I make lentil curry (dahl) all the time. Use one teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garlic, one small finely chopped onion, I medium tomato chopped, 1 cup coconut milk. salt to taste.
    Slightly cook the onion, mix in spices, then red lentils, then cover with water and cook over low heat.
    I've used this recipe for ages - came from my grandmother who was from India.

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  3. Jackie - I look forward to more recipe suggestions from you!

    Karen - That sounds really good and I may have to give it a try! When I do, I'll be sure to blog about it. :)

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  4. I was about to write asking about the specific lentil but read Karen's comment. We have different types of lentils in Malaysia so will give each a try. Jen, I am wanting to eat more legumes so this post will get me started when I return. Thanks. I look forward to more vegetarian suggestions .... with ingredients which will be easy to get over there. Fresh curry powder ... or all the individual ingredients which make it up does make a difference. My friend's mother buys each and then takes to a shop in Little India in Singapore to have them grind it. Delicious!!!

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  5. Bunny - I hope that it turns out for you, especially with using fresh curry powder. Let me know how it tastes!

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