Usually I would consider myself a good cook. However, there are those days when nothing is further from the truth. Today is one of those days.
Today I decided to work on some photography not related to this blog. In the afternoon as I was hungry I decided to make hummus for a quick snack. Now ever since I got my Vitamix I haven’t attempted to make hummus in it yet. So today I decided to give it a try.
Let’s just say it matters which order you put the ingredients in. The quick summary is 15 minutes and a sort of edible hot hummus that has started steaming by now. Now in a stroke of anything but genius I decided I would take some photos so I could update the photos for my hummus recipe. I managed to walk down the stairs with the hummus however as I was about to put it on the table I tripped over a cat and there was hummus all over the floor.
So after that I decided to take it easy and cook something I knew would not fail. Since today was cold, rainy and just plain dreadful this lentil curry was exactly what I needed. And how can you not go wrong with a lentil curry. Chuck some sweet potato, lentils and curry in a pan with some random stuff you have around the house and you are set.
For more dinner recipes make sure to check my Dinner Pinterest Board.
- 1 tbsp olive oil
- 1 cup de puy lentils
- 1 brown onion, cut in half and finely sliced
- 2 garlic cloves, minced
- 1 large sweet potato, peeled cut into small cubes
- 4 tbsp red curry paste
- ¼ tsp cayenne pepper
- 2 cups unsweetened almond milk
- 1 cup couscous
- 1 lime, cut into quarters
- In a large dutch oven heat the olive oil and sauté the onion and garlic for 5 minutes.
- Add the sweet potato and red curry paste and stir till coated, add the spices and almond milk and stir until the curry paste and milk are well combined.
- Bring the curry to a simmer and simmer while stirring occasionally for 25-30 minutes until the lentils have the desired texture.
- Meanwhile prepare the couscous.
- Divide the couscous over individual bowls and top with the curry, garnish with the lime wedges and make sure to squeeze the lime juice over the curry before eating.