06 October 2008

carrot & zucchini almost-curry


  • 2 spring onions
  • 4 decent sized carrots
  • 1 medium yellow onion
  • 1 large zucchini
  • (i didn't use the red onion in the end so ignore that part of the picture)
  • 1 cup of red lentils
  • 1 cup of red quinoa
  • 3 cloves garlic
  • a handful of spinach
  • some green beans
  • 1/4 cup of raw pepitas
  • a few poppy seeds for texture
  • 1 cup of milk
  • basil, salt, paprika, parsley to taste
This impromptu dinner was born of whatever vegetables were at hand, and bears some similarities to the curry I made for you earlier. The garlic and onions go into oil first, then the lentils with the quinoa along with two cups of water. While the water is boiling down, peel and cut the carrots, wash and cut the zucchini.

I probably would have put in straw mushrooms as well, but the love of my life can't stand them so they stayed out. Because these will provide the "meat" of the dish, cut them chunky (carrots) and in thick rounds (zucchini). Next add the milk, the spinach and the green beans. The heat should be medium-high at this point. Season and add seeds. Simmer for another while until the milk is absorbed by (mostly) the zucchini and starts looking like a proper sauce.
Your colours should be tasty looking green, yellow and orange:
I served it with rice this time because I didn't have any greens in the house, but it could also pair well with salad or chicken.

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