My lovelies, today I combine 2 of my favourite things: AH-MAZIN cookware by Le Creuset and a quick easy, tasty one-pan meal full of flavour: Coconut Lentil Curry.
First a little story:
It is 1924, the Roaring Twenties, …
… the economic boom caused a paradigm shift and it became socially acceptable for women to wear knee-length dresses and bobbed hair, the so-called Flappers. The Art Deco movement was challenging us to see random objects as a thing of beauty and the wave of modernism indulged the creative minds to explore.
Picture two successful industrialists Armand and Octave meeting in Brussels where I imagine they had glorious food and plenty of wine and enjoyed all things beautiful and refined. They decided, maybe one drunken absinthe night, to open a factory together wanting to produce enameled objects. Logistically it made sense to settle in France … et voila : in 1925 their first cast-iron pan saw daylight. And as we say: the rest is history.
Today Le Creuset is still about durability and quality but also colour and variety. I tested the 20 cm Sautee Pan; with its straight high sides it is perfect for shallow frying, braising and cooking down liquids without much splattering. I like the idea of slow cooking and love using only one pan to make a tasty meal.
I developed a recipe for a Coconut Lentil Curry full of spice and freshness. The vegan enthusiast and vegetarians will love it but it is easily adaptable by serving it with a little white fish or grilled chicken. So truly everyone can enjoy this dish!
One-Pan Coconut Lentil Curry
Prep
Cook
Total
Yield 2 people
This is vegan and vegetarian, add fish or chicken for protein lovers. Feel free to add garlic when cooking out the spices.
Ingredients
- 100 gr brown lentils
- 400 gr thinned tomatoes ( I used diced tomatoes)
- 2 cm fresh ginger, grated
- 200 ml coconut milk
- 1 tea spoon coriander seeds
- 1 tea spoon cumin
- 1 tea spoon turmeric
- 400 ml water
- handful cherry tomatoes, cut in 2
- handful fresh coriander leaves
- 1 chili, diced
Instructions
- Heat the pan on a medium heat and add the spices ( coriander seeds, cumin and turmeric), cook 45 seconds to release their flavour. I crushed the coriander seeds in pestle and mortar first.
- Add the thinned tomatoes, grated ginger and cook for 5 minutes stirring a few times.
- Add the lentils and the water and bring it to a boil. Reduce the heat and let it simmer for 30 minutes or until the lentils are soft. Stir the pot from time to time. I like my lentils with a little crunch left in them.
- Add the coconut milk and cherry tomatoes, taste if it requires salt and bring pot back to simmer.
- Remove pot from the heat and add coriander leaves and the chili.
Notes
recipe on www.LeeksandHighHeels.com by Sandra Slawinski
Courses lunch or dinner
Cuisine Indian Origins
