Yesterday’s lunch was another corker. Personally, I can’t stand swede, so I was a bit wary, but ended up going for seconds – not that that in itself is unusual! The cinnamon and coconut really comes through to give a sweet curry-esque taste sensation. Anyway, I’ll stop justifying my swede about-face, and here’s the ‘throw it all in’ recipe:
A little coconut oil
A couple of swede, finely diced
Several cloves of garlic
1 onion, finely sliced
1 chilli pepper, finely sliced (seeds at your discretion)
A mugful of brown lentils, rinsed
Finely chopped root ginger
1 cinnamon stick and also some ground cinnamon
1 tin of coconut milk
hot water and veg stock – for the amount, start with 1 pint and see how dry the lentils are getting (add as needed)
1/2 a lemon
- So, sweat the swede in a pan with the coconut oil until a little soft
- Add the garlic, onion, ginger, spices and lentils. Cook for a couple of minutes, stirring frequently
- Cover with coconut milk and stock, zest and juice the lemon (set aside) and add the lemon ‘carcass’ to the pan.
- Simmer until the lentils are cooked (about 30-40mins), stirring occasionally.
- Taste! Add more seasoning or spices as desired
- Remove the lemon
We served this with quinoa, dressed with the lemon juice and zest and cardamon-toasted almonds.