Meghan West from the Airdrie Rotary Community Kitchen is back with a delicious recipe for Coconut Red Lentil Curry.
“Over the years I’ve come back to this recipe over and over again. Part of what makes it so reliable is that it takes advantage of dry and canned goods so you aren’t bound by seasonal availability of certain ingredients,” West says.
The recipe makes quite a big batch that can be used to either feed a crowd or be tucked away in the freezer for a rainy day.
COCONUT RED LENTIL CURRY
2.5 cups split red lentils
2 19-oz cans of chickpeas
30 oz crushed tomatoes (1 large can)
1 can coconut milk
3 cloves garlic
3 tbsp red curry paste
2 tbsp curry powder
2 tsp turmeric
2 tsp cumin
2 tsp salt
2 tsp sugar
1 tsp ginger
-Chop garlic and set aside in a small bowl with all other spices for the spice mix.
-Rinse chickpeas and set aside.
-Rinse lentils and place in medium pot, add enough water to come up just above the lentils. Bring to a boil then turn down to a simmer until lentils are very soft (approximately 20 minutes). Once lentils are done, set aside.
-Dice the onions and sauté on low heat in a large pan for 20 minutes.
-Once the onions are very soft and translucent add spice mix. Stir spices and onion together for 3 minutes.
-Add chickpeas and crushed tomatoes to the large pot. Stir to combine.
-Spoon lentils out of medium pot into large pot and mix well.
-Finally, add coconut milk. Let simmer on low 5-10 minutes.
Serve with naan bread or over quinoa or rice.
Meghan’s advice for eating well on a budget
The first step to getting the most out of your food budget is ensuring that the food you purchase actually ends up being eaten and not thrown away. No matter your food philosophy here are some basic tips to help you make the most of your food dollar.
-When possible, take advantage of sales to stock up on staples or purchase in larger quantities with a friend.
-Take the extra moment to look at the per-100-g pricing; it’s on most items at many grocery stores.
-While being conscious of value, don’t be tempted to purchase a huge quantity of something you won’t use just because it’s a great deal.
-Plan ahead and try to shop less often; it will minimize the number of extra items that come home with you.
-Be open to incorporating seasonal produce into your meal planning. Fruits and veggies that are in season are often superior in taste and value.