I've been collecting the Waitrose recipe cards since way back in 2006. Ok, I've missed a fair few months (and probably entire years), but I have built up a pretty good collection of free recipes. I flick through them regularly, and have played around with arranging them by type or date, but something I've not been very good at is actually cooking any of them!
So, I decided it's about time I actually started trying some of the recipes and picked out this curry recipe from last year. I changed the method ever so slightly to make it possible to freeze some portions - cooking a single portion of rice separately and only roasting enough vegetables for a single meal, but if cooking a meal for more than one then you can follow the recipe as below.
Something that can put me off cooking curries at university is the cost of spices - I don't cook often enough to make it worth spending money on lots of jars of spices I'll probably only use a few spoonfuls of in the year. However, my route home from placement at the moment takes me past a couple of shops where I can buy things like spices, pulses, flour and sugar by weight. This way, I'm only buying exactly what I need and it works out far cheaper.
To make six portions:
1/2tsp ground tumeric
1tsp cumin seeds
Zest and juice of a lemon
2tbsp curry paste
150g red split lentils
1 vegetable stock cube
300g long grain rice
(Recipe from Waitrose)
1. Preheat oven to 200°c. Chop the cauliflower into small florets and dice the carrots. Put the cauliflower and carrots into a large bowl and add the tumeric, cumin seeds, lemon juice and zest and 1tbsp of oil. Toss everything together and tip out onto a baking sheet. Roast for 25-30 minutes.
2. While the vegetables are roasting, dice the onions. Heat the remaining oil in a large saucepan, then add the onion and cook for about five minutes to soften. Boil 1L of water (I do it quickly with a kettle) and pour over the stock cube in a large jug.
3. Add the stock, curry paste and lentils to the onions and stir. Bring to the boil and simmer for 10 minutes. Stir in the rice then cover and keep cooking for about 10-12 minutes until all the liquid has been absorbed.
4. Spoon the dhal pilaff into bowls, top with the roasted vegetables and coriander leaves to serve. Enjoy!
This makes a delicious, vegetarian meal - great for cooking up a batch to serve a group. What really makes this is the lemon juice over the roast vegetables - the sharpness is perfect. I actually forgot to buy any coriander, but I know this will go well with the lemon and curry flavours to give a really fresh taste.