Potato and Lentil Curry

Why oh why can finding the time, or motivation, to blog be so difficult sometimes? I love doing it, and I always think to myself: I need to do this as much as possible – it can just get a little frustrating. However, by this Friday all of my university commitments, excepting graduation, will be done away with, and I expect to be back to my blogging best. Indeed, if anyone has any recipes they’d like to challenge me to make for under £2 a portion, feel free to comment, or to send me an e-mail. One occasionally needs inspiration, but I do have some rather tasty, and different, ideas up my sleeve. How do homemade fish fingers sound?

Wimbledon has officially started and I couldn’t be happier to be sitting at home on a Tuesday afternoon watching Roger Federer playing Mikhail Kukushkin on the immaculate centre court grass. Next week I think I’ll crack open a bottle of Pimms, and have a barbeque, just as the tennis gets serious. My money is on Federer winning his record 17th Grand Slam – his Sampras equaling 7th at Wimbledon. Speaking of barbeques I have a rather good, and increasingly famous, recipe for Chinese Pork tucked away somewhere in my grey matter, expect it soon.

This curry is probably my favourite dish of the moment. Done correctly it is incredibly delicious, and really healthy. It is also, as one might imagine, very cheap, especially since one can make it up in bulk and store it for lunches etc… Indeed I’d say this meal epitomises the intentions of my blog, and is therefore perfect. What a claim!

Perfect Potato and Lentil Curry {recipe}

Serves 2

Ingredients:

• 2 medium – large potatoes, cubed with skins left on

• 140-150g red lentils

• 1 medium onion, finely chopped

• 1 clove garlic, mashed

• Simple curry powder

• Water, enough to cook it through

• Seasoning

• Oil

“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” – A. A. Milne

Method:

1. Begin cooking the onions off in come oil, adding the curry powder. Cook for a couple of minutes before adding the garlic and potatoes. Continue to cook for a few more minutes before adding the lentils and some water.

2. Continue cooking and adding water until the lentils and potato and cooked through. This should take around 30 minutes.

3. Serve in a bowl, with some yoghurt and chapati/naan. Believe me, this is worth the wait.

Cost: To be honest this was never going to cost very much. Indeed one should not be paying more than about 60-70p for both servings. In my book, considering the taste of this curry, that is such a good price.