Stevo's Gorgeous Curry

Swede is a great source of vitamin C, B6, potassium, maganese, thiamin, folate, calcium, magnesium and phosphorus.

Like all curry, this tastes great on the day but ten times better the next day (as you can see from the photo of Ethan Bear literally smearing it all over himself cos of how good it tasted!).  You can get 3 to 4 adult portions and a baby portion out of this.  Serve with rice and or naan or just on its own.  I gave Ethan a few spoons to play with but he soon abandoned them for the method which is much easier for him at present of diving in with his fingers.

Ingredients: 350 grams red lentils, 175g cauliflower cut into trees or florets if you want to be posh about it, 110g dessicated coconut, One large onion diced (175g), 200g swede cubed, 3 teaspoons curry powder, 2 teaspoons ginger (fresh or ground), 2 teaspoons cumin, olive oil (or ghee or any other vegetable oil) for frying and 1750ml (7 cups) of water, 2 low salt stock cubes crumbled.

Method: Fry onion until clear in large saucepan.  Add water and all other ingredients.  Bring to the boil and then simmer, stirring regularly until fully reduced.  If you don't stir regularly, this will stick by the way!  

Mixed Dhal (Lentil Curry)

Lentils are a great source of fibre, protein, count as one of your five a day and the folate and magnesium they contain is important for keeping the heart healthy.  They are also a good source of iron.  This serves about 4 adults and 2 babies.  


Ingredients: 100g Yellow Split Peas, 100g Red Lentils, 100g Mung Beans, 1 Onion diced, 4 Cloves Garlic, Tablespoon of Ghee, 3 teaspoons of black mustard seeds, 2 tins of plum tomatoes (800g), 80ml of coconut milk, 1 low salt stock cube, 3 Tsps/15g Cumin, Ground, 3 Tsps/15g Coriander, Ground, 1 Tsp/2.2g Tumeric, Ground, 1 Tsp/4g Chilli Powder, Black Pepper, 1 Bunch/20g Coriander, Leaves, Fresh, Average

Method:
Rinse split peas and lentils separately and put them to soak overnight in a covered pan.
Drain the soaked lentils, heat ghee in a large heavy based saucepan, cook black mustard seeds stirring till they pop.
Add chopped onions, garlic and ginger, cook till onions are browned lightly.
Add ground spices, cook, stirring for 1 minute.
Boil water and make up 625ml of stock with the cube.
Add split peas, lentils and mung beans, tinned tomatoes, undrained and stock. Break up tomatoes with a knife.
Simmer, covered for 30 -60 minutes until lentils are tender and a lot of the liquid has reduced down.
Just before serving add the coconut milk, black pepper and 2 tablespoons of chopped coriander
Serve with naan bread and rice.  I used sticky rice to make rice balls for Ethan and dunked some naan bread in to serve him too.  It's a pretty messy meal but Ethan really loves it.