How was your Valentine’s Day? Hope your week’s have started off well. Mine almost has. I was glutened yesterday so I haven’t been feeling my best. However, despite this I made it to my yoga class this morning (which was as awesome as usualy), did some laundry and made some more of my favourite raw balls. Also, I can’t really complain because I don’t have any scheduled classes at uni this week so I am working on an essay from home; one of the few perks of being a mature student. Plus, I am looking forward to reading more of “Living Dolls” by Natasha Walter. So far the book seems to be a perceptive cultural critique on how sexism has been the downfall of the third wave of feminism and has actually led to a greater and different type of oppression among women. I’ll try to give you all a brief review once I’ve finished it (which should hopefully be in the next few days or so).
For today’s post I’d like to share with you an awesome curry recipe that I found on the blog Have Cake, Will Travel and modified. Both Tom and I are massive curry fans, and are in agreement that this is the best vegan curry we’ve tasted to date. Yup, that’s quite an accolade. My favourite roots, sweet potatoes and parsnips,give it a lovely sweetness whilst the red lentils add thickness to the sauce, making it feel more hearty. Perfect for a cold, wintery day. Don’t be put off by the long list of ingredients as it’s really quite easy; foolproof, you might say.
Red Lentil and Root Curry
1 tbsp olive oil
1 small red onion, chopped
1 large sweet potato, peeled and diced
2 parsnips, peeled and diced
1 green pepper, deseeded and roughly chopped
1 tbsp medium curry powder
1 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 garlic cloves, crushed
350ml vegetable stock
1 tin chopped tomatoes
75g red lentil, rinsed
A couple of handfuls of raisins
Freshly ground black pepper and celtic sea salt, to taste
Heat the olive oil over a medium heat in a medium-large saucepan. Once heated, saute the red onion for a minute before stirring in the sweet potato and parsnips. Add the vegetable stock, bring to the boil and simmer for ten minutes. Next add the spices, garlic, lentils and tinned tomatoes. Bring to the boil, add the raisins, and simmer for 30 minutes or until the vegetables are done to your liking. Season to taste, before serving with poppadoms, naan bread, and mango chutney.