Sunday, 26 February 2012

Award Winning Curried Lentil Poutine



Curried Lentil Poutine…

Update: This post was featured in Canadian Lentils Recipe Revelations as the Grand Prize winner. Thanks for all the support!

Poutine is a favourite winter meal for many a Canadian. Unbeknownst to most Canadians as a nation we grow an incredible amount of protein-full (proteinous?) lentils here. Given that I set upon making the most patriotic and healthy meal I could muster. The result was pure magic. Yes I’ve already blogged this; the previous pictures didn’t do it justice.


Curried Poutine

Ingredients 

  • 1 Chopped Onion

  • 2 Cloves Diced Garlic

  • 1/2 Can or Cup Coconut Milk

  • 2 Tbsp Biryani Paste or your favourite curry paste.

  • 1/2 Cup Water

  • 1 Can Red Lentils (or 1 cup dried lentils and soak overnight)

  • 1 Handful frozen sweet potato fries per serving

  • 1 Handful Baby Spinach per serving

  • 1/2 Cup Shredded Strong White Cheddar
Directions

  1. Saute onion and garlic in a heavy-bottomed pot until softened.

  2. Add curry paste and water.

  3. Rinse Lentils in cold water.

  4. Add lentils and coconut milk to pot and simmer for 15 minutes or until thickened. 

  5. Serve 1 cup of curried lentils over a handful of fries (sweet potato fries highly recommended - either make them from scratch or use Alexia oven fries) and top with a handful of spinach and shredded strong cheddar cheese or cheese curds. Or use vegan cheese to convert this to a vegan dish. Pop in the microwave for about 40 seconds to melt the cheese if desired.
Makes about 4 hearty servings.

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