When is curry too much curry?

After spending two months in India I thought I would never eat another curry again.
I can actually remember saying this to my sister about six weeks into our trip. We were sitting in a small, dingy restaurant in Darjeeling eating a sloppy curry for breakfast, yes breakfast, and each spoonful was a horrendous effort, it was as if my body was trying to repel the curry (oh wait actually, if I remember correctly, at that stage it was), and it was then I decided that after India I would never eat another friggin curry.


But after being back in the western world for over a year now, my love of curries has returned.
However I do tend to be a tad predictable when it comes to curry. There's always the usual suspects; coconut milk, curry paste, potatoes, and well basically anything in what I like to call the 'mmm carbs' family.
So the other day I decided to branch out and try a new recipe that I found in the library, and for once I was going to go out, buy all the ingredients and follow the recipe.
The end result was nice but it wasn't anything special, I felt that even as a lighter 'summertime' curry, it was lacking in flavour. Next time I will follow my instincts and stray the recipe slightly. But if you are in the mood for a light curry that doesn't leave the top button of your jeans undone, then definitely give this one a go, just spice it up a little bit more if you feel it's too mild.

Eggplant, Tomato and Red Lentil Curry

3 tbs olive oil

1 large eggplant, cut into 8 pieces

1 red onion, chopped

2 garlic cloves, chopped

1 tbs fresh ginger

250g cherry tomatoes

6-8 curry leaves

1 tbs cumin powder

1/4 tsp chili powder

1 tbs tomato puree

2/3 cup red split lentils

handful of coriander, chopped

Heat oil, cook eggplant for about 5 minutes, turning often until the oil begins to seep back off. Remove and set aside. With remaining oil, cook onions, garlic and ginger for 5 minutes, add cherry tomatoes until softened. Remove and set aside. Add curry leaves and cumin powder to the pan and cook for a few minutes, add chili, puree, 2 cups of water and lentils. Simmer for 15-20 minutes.

Stir in the eggplant and tomato for a few more minutes then add the coriander. Serve with rice.

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!