Another good day’s eating, a walk at lunch time and a delicious dinner so I am very happy.
As soon as I woke up this morning I put some chopped peppers, red onion and large tomatoes in the oven to roast while I got ready. It was then very easy to make the rest of breakfast and pack a lunch to take to work. For breakfast we each had brown Basmati rice (cooked a couple of days ago), 2 scrambled eggs and roasted veggies with coriander. Tasty.
320 calories. Lunch was also very tasty. In to my salad pot I put 100g cooked brown Basmati rice, 38 g tuna, half an avocado, roasted red pepper, red onion and tomato plus a large handful of raw spinach. This was a lovely combination of flavours and I really enjoyed it. No salad dressing required as I mashed the avocado in to the leaves.
406 calories. Despite the drizzly and grey day I went outside for my walk. Minimum has to be a mile. I set off along Southwark Street. One advantage of the grey day is that being slightly darker, it highlighted some of the unusual features of the buildings along here. The coloured squares on this building flash and change colour regularly, which you don’t notice in bright sunshine. Signs on the pavement – I followed them. More colourful lights. It is always a pleasure to be in Borough Market. I bought one of these – do you know what they are? I don’t think I have ever had one before. I also bought a clementine, a pink grapefruit and a rutebega. There were so many cheese shops open and they all had tempting samples but I managed to resist. After all, this month is a dairy free month. I headed back to the office and on the way I was very pleased to see a restaurant I was not ever tempted by had been replaced by Bill’s. I have been to Bill’s in Lewes many times and I likey like it very much indeed. So this one will definitely be visited very soon! Along the river I strolled, past Tate. There is such an eclectic mix of architecture in this part of London. Sadly not enough time to wander any more, but time to get back in to the office. On the train I was thinking about dinner. I knew I had some green beans to use up and I fancied eating some lentils and wanted a curry. I do love the convenience of a smart phone. I tapped in “green beans, lentils, curry” and came up with several versions of a Madhur Jaffrey recipe. I chose the one from Cook Eat Live Vegetarian, a newly discovered blog I am enjoying.
It was easy to make and tasted fantastic. It is cheap, nutritious, full of flavour and (depending on what stock you use), suitable for vegetarians and vegans.
Green Bean and Lentil Curry
Ingredients (serves 3-4)
- 250 g green beans, trimmed and cut in half
- 200 g dried lentils (I used Puy lentils)
- 750 ml water
- 2 tbsp coconut oil
- 4 medium sized sweet potatoes, peeled and quartered
- 1 tsp Punchpooran ( I didn’t have this so I made my own with a pinch each of cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds and black onion seeds)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- red chilli, finely chopped (optional)
- 1 tbsp minced ginger
- 1 tsp turmeric
- 1 tsp garam masala
- 500ml stock (I used chicken)
- 1 tin (400g) chopped tomatoes
- salt and black pepper
- juice of a lime
- a handful of coriander to garnish
- Put the lentils and water in to a medium pan and bring to the boil.
- Lower the heat and simmer, partially covered, for 20 minutes or until the lentils are nearly cooked
- Rinse and drain the lentils, season with salt and pepper and set aside
- Heat the coconut oil in a large pan (which has a lid)
- Grind all the spices in a pestle and mortar
- Add the punchpooran, cumin, mustard and coriander seeds and cook until they start to pop
- Add the onion and cook for 5 minutes
- Add the garlic, ginger and chillies (if using) and cook for 2 minutes more
- Add the quartered sweet potatoes, turmeric and garam masala
- Season well with salt and pepper
- Stir to coat the potatoes in the spices, then add the stock and tinned tomatoes
- Bring to the boil, lower heat, cover and simmer for about 15 minutes
- Add the green beans, put the lid on and simmer for 5 minutes
- Add the cooked lentils and cook for another 5 minutes or until the lentils, beans and potatoes are soft
- Squeeze over the lime and stir in the chopped coriander
- Serve in bowls.
This dish doesn’t require anything else to go with it. It is a complete meal in a bowl.
This is a wonderful winter meal. It is warm, spicy and comforting. Mashing the sweet potato in to the spicy lentils with lime and corainder was completely delicious. I will be making this one again and again.