LUNCH
When I started posting my eating habits on here I knew that I would have to share some mishaps (not that they're often, but it happens to the best of us). So what happened? Well, let's just say the combination of a hot tupperware container, unprotected hands and the worst attempt at pouring I have ever done made for not only a very messy work kitchen but hardly any lunch. If it wasn't for the biscuit container at work I wouldn't have had enough energy to walk to the train station to get myself home this evening.
DINNER
Goodness me, was it cold tonight! Good thing we decided dinner tonight was going to be a hearty, wholesome dahl as I sure needed some warming up. And after my blonde moment earlier today I sure was looking forward to eating something quick-smart (for the record, I do actually have blonde hair so I tend to use this excuse a lot).
This has to be one of the cheapest dinners going around and in no way does it skimp on flavour. Most pantries should have spices stashed away so it's very economical if you have these and some lentils tucked away in the corner. And if you don't? Well, take this as a piece of advice - buy a packet on your next supermarket trip. Best $2 you'll ever spend.
red lentil dahl and chickpea and sweet potato curry
with turkish toast
red lentil dahl
1 cup red lentils, washed
3 cups vegetable stock
1tbsp ginger, sliced
2tsp turmeric powder
Place the lentils, stock and water in a saucepan and bring to the boil, skimming away any foam that rises to the top. Once boiling, add the ginger and turmeric and continue to boil down until lentils are cooked and have a 'potato mash' texture (approximately 30 minutes).
chickpea and sweet potato curry
1 tin chickpeas, drained and rinsed
1 medium sweet potato, cubed
1 tin tomatoes, crushed
1 cup water
1tsp ground ginger
1tsp garam masala
1tsp ground coriander
1 clove garlic, crushed
5tbsp olive oil
sour cream, to serve
Heat oil in a saucepan and add garlic, ginger, garam masala and coriander. Stir on medium heat until fragrant and garlic is softened. Add the sweet potato, chickpeas and tomatoes and stir until combined. Add the tomatoes and water and bring to a simmer. Continue to simmer, stirring regularly, until sweet potato is well cooked (approximately 40 minutes).
Serve dahl and curry in a bowl with a large dollop of sour cream and toasted turkish bread on the side. Yummo.
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