Meredith has been doing the shopping the last few days as I stay in the warm and “get better” from a viral cold.
I’m beginning to think this is a great idea.
She comes through the door saying: ‘Here’s your Ready, Steady, Cook!* challenge tonight!’
A large bag of Brussels sprouts was one of the items a couple of days ago.
I looked in Health Eating for Life–I’m cooking from my new book!–and spotted this recipe.
In the book the recipe calls for cabbage–but I thought brussels would be a workable substitute.
The original recipe in Julie Sahni’s Classic Indian Vegetarian Cookery and was adapted by Rose Elliot. I have tweaked it a bit further….
It was more-ish and insulating on a “naughty December night” and would have been even better if we’d remembered the lemon!
250gms/8oz red lentils
2 1/4 pints/1300ml stock–I use organic vegetable stock cubes
1/3 tsp turmeric
375gms/12oz tinned tomatoes–chopped into a mush
Rinse the lentils thoroughly.
Put them in a saucepan with the stock and the turmeric and bring up to the boil.
Cook at a gentle simmer for 45 minutes.
Add the chopped tomatoes, then set aside.
1 tbsp olive oil
1 1/2 tsp black mustard seeds
1 tbsp curry powder
12oz brussels sprouts–outer leaves removed and halved
Juice of half a lemon
salt and pepper
parsley chopped to sprinkle over
Heat the oil in a new pan.
Add the mustard seeds and cook them until they start to pop–a couple of minutes.
Mix in the curry powder and let them cook for a few seconds.
Add the onion and the sprouts and mix everything together well.
Cover the pan and cook for 5 minutes.
Add the sprouts and onions to the lentils.
Bring the mixture up to the simmer.
Leave it simmering gently for 20 minutes.
Season to taste with salt and pepper.
Stir in the lemon juice.
Sprinkle over the parsley (which we also forgot!)
It’s best served hot.
* Ready, Steady, Cook is a half hour TV show that pits two chefs, each with a member of the audience as sous chefs, against each other and the clock to cook from scratch the random contents of a bag of shopping.