I just love pretty food. This dish was so colorful, and it smelled amazing! The best part – It was really healthy. I found the recipe online, but I was missing a couple spices, so I improvised. It turned out delicious, but I also like a little more kick in my food, so I’ll tell you what I would change for next time too.
Here’s my version. Don’t be intimidated by the ingredients: It’s mostly just spices!
- 1 Tbs olive oil (or thereabouts)
- 1 cup chopped onion (I used 1 medium onion)
- 1/2 tsp ginger (powder) – I can’t stand the taste of too much ginger in my food, so I always use it sparingly. If you like ginger, you might want 1 or 2 tsp
- 1 clove garlic, minced (with one of my favorite kitchen tools ever)
- 1/2 tsp coriander (the recipe called for ground coriander seed, but I just had the whole seeds. Either is fine.)
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cumin
- 1 tsp curry powder (I would use about 3 tsp next time)
- 1 1/4 cups dry jasmine rice
- 3/4 tsp salt
- 1/2 cup dry lentils
- 3 cups water
- 2 potatoes, peeled and diced
- 1 red bell pepper, chopped (this was good, but it kind of tasted like it didn’t belong in the dish. I might leave it out next time.)
- 1/2 cup green peas (I used frozen)
- 3 Tbs raisins
- 1 Tbs butter (optional – I forgot to add it this time, but I’ll try it next time)
I would also add a few teaspoons of red pepper flakes or cayenne pepper next time to give it some more kick.
This is actually pretty quick and easy to make.
- Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft, stirring frequently.
- Sprinkle in the ginger, garlic, coriander, nutmeg, cumin, curry powder, and whatever other spices you use. Cook a few more minutes, stirring frequently to evenly distribute the spices.
- Pour the rice into the pan and sautée it with the onions and spices for about 2 minutes, stirring constantly. Add the lentils, salt and water, and stir.
- Add the potatoes and bring the mixture to a boil. Reduce heat to low and cover the pan. Cook 10 more minutes.
- Place the bell pepper, peas and raisins into the pan and stir well. Cover the pan and cook 10-20 minutes more, or until the rice and lentils are tender. (This is not a delicate dish. Don’t feel the need to check it every 2 minutes.) Stir in the butter, if you’re using it.
Depending on how many veggies you add (I always use a little bit more than a recipe calls for), this dish will feed 4-6 people.