Makes: 4 meals.
|1 kg of beetroot||$3.50|
|250g frozen peas||$0.75|
|Handful of baby spinach leaves||$0.80|
|150g small green lentils||$1.25|
|3 tablespoons olive oil||$0.50|
|1 red onion, finely chopped||$0.50|
|2 cloves garlic, finely chopped||$0.25|
|1 tablespoon Sri Lankan curry powder||$0.10|
|1 teaspoon ground coriander||$0.15|
|1/4 teaspoon ground cinnamon||$0.05|
|1/2 teaspoon fine sea salt||$0.01|
|165ml coconut milk||$3.30|
|60ml (1/4 cup) cold water||$0.00|
|the juice 1/2 lemon||$0.30|
Per meal =
Cut beetroot into 1cm matchsticks. (I use a mandolin). Heat oil in a medium saucepan over medium-high heat. Add onion and cook stirring often for 5-8 minutes, or until tender and starting to colour. Add garlic and cook for a further 30-60 seconds. Add curry powder, ground coriander, cinnamon and salt. Stir well and cook 20-30 seconds or until fragrant. Add beetroot, coconut milk and water, bring to the boil then reduce to a gentle simmer, cover with a lid and cook 15-20 minutes or until the beetroot is tender and the sauce reduced. While beetroot is cooking, cook the lentils in a separate pot. When beetroot is cooked, stir through lentils and frozen peas until warm. Add the lemon juice and serve spooned over spinach leaves.
Lentils: Crisp Brussels Sprouts w/ Lentils
Peas: Pea Puree
Ingredients: As with all my recipes, change it to suit you. Hate lentils? Add rice. Baby spinach, wtf? Eat ya greens and add some broccoli.
Curry powder: I use a Sri Lankan one called King’s Roasted Curry powder. Its about $8 for 500g.
Price: This is based on my current market, depending on where you are in the world and the time of year the cost of this recipe will fluctuate.
This recipe / picture originally came from My Darling Lemon Thyme as a side dish. My recipe is for a main size serve.