It’s been too long since I’ve made Indian food. Not sure why. I used to do a schedule where one day was American, next day Lebanese, then of course pizza and sushi nights. The other days I just filled in as I went along. For some reason, Indian food just hasn’t made it on the schedule in a while. Which is a shame!
Indian food is excellent! One of my forgotten favourites. I found an excellent Red Cabbage and Potato Tikki for dinner which got me thinking… what happened to Indian food? Well Indian food has taken centre stage in my kitchen for the better part of this week. I’ve now made the Tikki, not once, not twice, but THREE times! I love it!
The Tikki is excellent on it’s own, but it was another rainy Spring day here in Shanghai and I really
wanted needed a nice soup to go with it. Why did I NEED a soup today?
Because I rode my bike to school in what appeared to be a sprinkle when I left the house, but proved to be a torrential downpour once I got on the street. I arrived to work with soaked pants. Not wet. No. SOAKED! (I will never make fun of the Chinese on their scooters donning plastic rain coats).
So for the next 7 hours I taught ICT in soaked pants. By time I got home, all I could think of was getting into my sweatpants and a warm bowl of soup.
I decided to make the Tikki, earlier in the day, but the Red Lentil Curry Soup was a last minute idea. I had all of the ingredients I needed to make a kick ass soup and kick ass it was!
Just a word of warning for you. Read the label on your curry powder before following anyone’s recipe instructions. The first time I used the curry powder I dumped in two tablespoons of curry into my soup. Let me just tell you, that wasn’t pleasant for my Little Nomad’s. Start off with about a half tablespoon, and slowly add in more until it has the spiciness that you want. Remember to give it a few minutes before adding more to allow the heat of the curry to develop.
The perfect balance of coconut milk, curry powder and tomatoes.
- 1 cup Lentil
- 1 T Olive Oil
- 1/2 Red Onion, diced
- 2 Garlic Cloves, diced
- 1/2" Ginger, chopped
- 2 cups Vegetable Broth
- 1 can Coconut Milk
- 1T Curry Powder (more or less depending on your taste)
- 1 Tomato, diced
- 2T Tomato Paste
- 1 bunch Spinach Leaves
- Heat olive oil in a medium sized pot on medium high heat. Add onions, garlic and ginger. Saute 2-3 minutes or until red onions soften.
- Add the remaining ingredients, except the spinach leaves. Bring to a boil, cover and reduce heat to low. Simmer for 30 minutes.
- Before serving, stir in a handful of spinach leaves.
- Serve warm
Top the soup with a spoon or two of yogurt or traditional Indian Raita. Be careful with curry. The first time I made this recipe I put in 2 tablespoons curry powder, only to realise albeit belated that my powder was medium strength. Let's just say my Little Nomad's did not love it.