I woke up this morning craving -nay, requiring– vegetables. Since the back yard is still half covered with thick, dingy ice floes I’m not quite in full-on salad mode. (At this point I’m not fully convinced spring is going to actually come – I’ll believe it when I see something green poking through.) My brain was trying to push me toward butter chicken, so I compromised with this veggie-based curry of sorts. I’ve seen a lot of curried sweet potato-legume (lentil, black & kidney bean) concoctions in the past month, so I may as well go ahead and make one and get it out of my system. This one came from the New York Times, by way of SmittenKitchen.
I meant to make naan, but my timing was way off. (Timing is not my forte. It’s particularly apparent at Thanksgiving and other multi-course meal events where there are a lot of witnesses.) I’m kind of glad I didn’t – had I made it I would have eaten three easily, and then sat around all night digesting dough. When I abandoned the naan idea, I put on a pot of basmati rice instead. (Perhaps naan tomorrow – something will need to go with the surplus of lentils.)
Really, there’s a serious lot of leftovers. 1 1/2 cups of dry lentils plus 2 pounds of sweet potato made a massive pot. Lunch is taken care of for a week, anyway. To go with I roasted some cauliflower – tossed around in a bit of oil and roasted at 400F for about 15 minutes. I have fulfilled my vegetable quota (for once). And I feel good for having eaten it all. (If I’d only stop eating these mini eggs.)