Red Lentil Thai Chilli

Every day I look longingly through all the recipes on Post Punk Kitchen's website, wishing I had my own kitchen again and somewhere to store the many ingredients I need to make all the wonderful recipes I want to try.


However I am still living in a hostel, my baking goods all squeezed into a small cardboard box, elbowing my way for bench space and an element that can actually boil water rather than heat it to luke warm.


I'd almost given up my love of cooking and have spent the past week in the fetal position eating doritos for dinner, when I came across an easy curry recipe on PPK website, that contained no fancy spices or ingredients that backpackers can only dream of, but ingredients that I actually had tucked away in my box of goodies! Renewed with the desire for great food I decided to reunite with my love of food and try a new curry.


Now I must admit it didn't turn out perfect, it was a bit on the runny side, and my lovely Spanish friend accidently bought me a pot plant of parsley at the supermarket rather than a bunch of coriander, but all in all it was a little bit delicious.


I can't wait to move into my new house, and more importantly my new kitchen, just in time to recreate some tasty food for christmas!!


Check out http://www.theppk.com/recipes/ and fall in love.

Red Lentil Thai Chilli

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh coriander, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with coriander and lime and serve!