Lentil Cauliflower Crock-pot Curry

I’m in the process of creating a few fun tidbits but I can’t share them just yet…so in the meantime, I wanted to share this delicious recipe I made up!

My crock-pot has become one of my most favourite kitchen tools.  When I’m working, I love coming home to the smell of a yummy meal and not having to do a thing – other than grab a bowl and dig in.  Now that I’m on maternity leave with two under two, I love that it saves me from having to try to get dinner ready during peak meltdown time (also known at 4pm), or trying to explain to an almost 2 year old that dinner needs to cook for another 5, 10, 15 minutes.  It’s just ready to serve when hunger strikes!

I’ve also been trying to incorporate at least one meatless day a week into our meal planning, offering up healthy substitutes like tofu and legumes, which are much cheaper than meat and give us all a break from animal protein.  I whipped up this particular dish earlier this week on a whim using things I happened to have on hand – and I must say it turned out quite tasty. Even the toddler gobbled it up! I love exposing my kids to such bright flavours – no chicken fingers or mac & cheese in this kitchen! This one is definitely going to make its way into our regular rotation.

Lentil Cauliflower Crock-pot Curry

Ingredients

  • 2 cups red lentils (you could use any kind of lentil)
  • 1 cooking onion, diced
  • 2 medium carrots, peeled and sliced
  • 1 small head cauliflower, cut into florets
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 can (28 fl oz) diced tomato + one can full of water
  • 2 tbsp red curry paste
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • Cayenne to taste (I didn’t include this for the little one but I’d start with about 1/4 tsp and then adjust according to your preference)
  • Cilantro for garnish

Directions

Put all ingredients in the crock-pot.  Fill the empty can of tomatoes with water and add to ingredients. Stir and set to low for 6-8 hours.  Around 15 minutes before serving, remove lid to evaporate any extra liquid.  Serve with naan bread or over rice.

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I didn’t have any cilantro on hand but next time I’d add it for garnish and an extra kick of flavour.

 

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The little man’s portion – he ate the whole thing plus extra naan!

Easy right?? I might try adding some light coconut milk next time as well to give it a bit of a twist.  The nice thing about this kind of dish is that you can adjust the seasoning and flavours to suit your palette.

Enjoy! 🙂

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Quinoa Carrot Muffins

I could live on coffee these days, but I limit myself to 1 (ok maybe 1 1/2) cup a day.

I could live on coffee these days, but I limit myself to 1 (ok maybe 1 1/2) cup a day.

I haven’t had a whole lot of time or energy to get much of anything done lately, aside from the necessary day to day stuff like dishes, laundry and showering…and even then, it doesn’t all get done (I won’t tell you which).  Eating is another thing that’s been getting put on the back burner, replaced by nursing, burping, rocking, nursing some more, burping, rocking…you get the picture (I’m actually nursing as I type this with one hand hehe).  This is a problem because I am hungry all.the.time.  So I decided to help myself out a bit by making a healthy, easy to grab snack that I can eat with one hand.  I had some leftover quinoa so I Googled for muffin recipes to use it up and found this Quinoa Carrot Muffin recipe.

I am no baker by any stretch of the imagination.  I’ve got one or two go-to recipes that I’ve mastered and the rest usually result in disaster, so I wasn’t overly optimistic about this one, but figured I’d give a shot anyway.  It actually turned out really well.

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Fingers crossed!

I did make a few small changes:

1 ) I didn’t have any apple sauce, so I substituted with canola oil.  Obviously this takes away the low-fatness and made them a little more moist than they probably should be.

2) I used golden raisins.  I find them better for baking.

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Success!

So far the whole family’s approved them and I would make them again, however I think next time I’d play with the spices a bit, add some clove and nutmeg to give them a bit more of a flavour kick, and I’d use applesauce as stated in the recipe.

As a bonus, here’s a shot of my little baking sidekick – she got to stay nice and snug while I mixed and stirred 🙂

LOVE my Boba wrap (http://www.bobafamily.com/). I highly recommend it for any new mom :)

LOVE my Boba wrap (http://www.bobafamily.com/). I highly recommend it for any new mom 🙂