Yes, if it is Thursday night it must be “Vegetarian” night! Yay!
Needed to put a quick meal together – so this is where meal prepping and planning comes in! I usually cook and portion food like brown rice and lentils in advance so that it is easy to throw a healthy and wholesome weekday meal together.
So here goes – Coconut Curried Lentils (with geelrys). Geelrys is a traditional South African dish – directly translated it means ‘yellow rice’. Rice is cooked with turmeric to give it a lovely, warm yellow colour and is usually served with raisins. But I left the raisins out this time around – simply because I didn’t have any! LOL!
First – the Yellow Rice: I had some pre-cooked brown rice in the fridge, I usually freeze it in 140g portions – 2 CCs. I popped the frozen rice in a pot, topped it with boiling water and 1/3 tsp turmeric. Bring to a quick boil, don’t cook it for too long otherwise the rice will become mushy. Drain and keep aside.
Curried Lentils
100g chopped Onions
5ml Olive Oil
1/2 tsp ginger and garlic paste
1 heaped tsp curry powder (your choice – mild, spicy, hot! I decided to go with Woolies Cape Malay curry powder – a slightly sweet, mild curry powder)
1/4 tsp turmeric
200g cooked lentils (again, had it pre-cooked and frozen, just put the plastic bag I froze it in, in some hot water for a few minutes to thaw)
100ml chopped tinned tomatoes
80ml coconut milk
Salt and Pepper to taste
Fresh coriander to serve
Fry onions and spices in olive oil until onions are soft – you can add a few drops of water if the mixture cooks dry. Stir in rest of ingredients and simmer until most of the liquid has cooked away. Add yellow rice, stir through and simmer for a minute or two. Serve with fresh coriander.
Serves 1 (LARGE portion – you can divide it in two) 2 CC, 2 Prot, 2 Fat, 1 Veg
100g cooked angelhair pasta (cooled down)
