So this is another one of those meals that I made sort of following a recipe and sort of just chucking things in the pan because there was stuff in the fridge that REALLY needed eating – as so often happens when I cook! Off the top of my head, this is what I put in and what I did. I assure you, whilst it may sound like a kind of muddled dish it was actually very tasty.
- 75g red lentils
- 1/2 onion, diced
- 1 fillet of white fish, tore into chunks
- 1/2 can of chick peas
- 1/2tsp ground ginger
- 2tsp ground cumin, ground coriander and mild curry powder
- 1/2tsp chilli powder
- 1/2tsp turmeric
- 1 tomato, roughly chopped
- 1/2tsp umami paste
- 50ml coconut milk
- salt and pepper
To make it up, fry the onions with the spices and umami paste for a few minutes until they have gone soft. Add the tomato and lentils along with 300ml water. Once that has started to boil, bring the temperature down and add the fish and the chick peas. Season and leave over a low heat for around 15-20 minutes. Check the fish is cooked through and add the coconut milk. Leave for 2 minutes or so and then serve hot.
Nice and easy, nice and tasty. Keeping it over a low heat should stop the lentils from sticking but you may want to go and have a peak around 10 minutes in just to make sure. Enjoy!