Tis the season of cozy and comfort. Warm spices and mouth watering aromas. This is it people. I can’t even get enough.
Now, we’ve talked about my basic and general whiteness when I shared my hippie girl nachos and my honey-lavender french macaroons. I have no business getting ethnic but I can’t help myself. You may think you don’t like curry, but you haven’t had this curry yet. I’m allowed to talk about italian stuff and I did with my pizza dough recipe, but even then, I would probably shame my people with the whole wheat and the kale-ness of it all. Whatever. You can’t tell me what to do.
So put aside any preconceived notions about curry right now. Ok? My Dad eats this stuff. I’ve even fed it to my husband. (I just called it bean stew, because I didn’t want to deal with their whiteness and food stigma) This is warm and sweet. It is so filling and jam packed with super foods and balancing textures.
I got this recipe from Ellie Lee in college. She gave me a mason jar of it and I’ve made it regularly ever since. It is my favorite and I think it will be your new favorite too.
I make a big ol’ pot of this magic and I literally eat it everyday for lunch for, gosh, at least a week. This batch carried me through a week and a half. I fixed it a little different each time and it tasted just as delicious at the end of the batch. It freezes well, it reheats beautifully and it gives you sustaining energy to carry you over to dinner. You can make it in a crock pot and leave it for a few hours. I just make it in a dutch oven and store it that way in my fridge.
I serve it up with homemade naan (or buy some pita bread, whatevs) I eat it with a spoon. I dip gluten free tortilla chips in it. I topped it with avocado and some lime juice with cilantro or baby arugula. I mean, really. Anything goes. At least try it out.
Simply get your onions and garlic going in a little olive oil and then add your spices.
Next up: Diced tomatoes.
I soak my own beans because it’s essentially free compared to buying cans. I throw the black beans, chick peas and kidney beans and lentils in next with some golden raisins (those are a must!) I add chopped and peeled sweet potato and let it all get along in the pot for a bit.
Finally, I throw in two cans of coconut milk. This is the magic sauce that brings it all together. It carries the spice and let’s it hit that comfort nerve in that makes you want to take a nap after you eat it. Stir it all together and let it simmer with the lid on until your beans are tender and have accepted all of the flavors. I just let it slowly simmer for an hour. It’s probably ready after 30 minutes.
I eat it for girl dinner when the hubby is gone and I eat it for lunch while the kids sleep. It’s a secret health weapon in my world and I wouldn’t be a good friend if I didn’t share it with you.
Ps. Heika. Indian Party asap.
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 1 cup cooked cup lentils (basically 1/4 cup dry)
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 (28 ounce) can diced tomatoes
- 1 can black beans
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (8 ounce) can kidney beans, drained and rinsed
- 1/2 cup golden raisins
- 1 chopped and peeled sweet potato
- 2 cans of coconut milk
- salt and pepper to taste
- Heat the oil in a large pot over medium heat, and cook the onion until tender.
- Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper.
- Cook and stir 2 minutes.
- Stir in the tomatoes, garbanzo beans, kidney beans, black beans, sweet potato, and raisins and cook for 5 minutes.
- Pour in two cans of coconut milk.
- Reduce heat to low, and simmer at least 1 hour, stirring occasionally. S and p to taste.