Lentil Daal and Bombay Potatoes
Dinner last night was an attempt to follow the Prime Minister’s advice and not throw food away but use it before it went off, so consisted of lentils that were about to go out of date and some slightly soft potatoes.
Sounds nummy, right?
This is what I had;
Lentil Daal
500g Continental Lentils (I’m pretty sure any kind of lentils would work, red would be more claggy though, I think)
2 Tbsp Balti Paste (Or tomato puree, oil and curry powder would be about equivalent)
1pt stock (to be honest, I think plain hot water would be just fine, but I used a chicken cube)
Small quantity vegetable oil
In a non-stick pan, heat up a little oil and the Curry Paste, then add the lentils and fry off until they start to colour.
Add the stock.
Stir until cooked.
Will feed 5,000 (about 6 reasonably sized portions or 8 side portions)
Bombay Potatoes
4 Potatoes of dubious age, scrubbed, de-eyed and any roots cut off
2 Tbsp Tikka Paste (or tomato puree, oil and curry powder)
1/2pt of passata
Small quantity vegetable oil
Chop the potatoes into cubes of about 1/2″ and boil until cooked but still firm
heat a little oil in a non-stick pan and add the cooked and well drained potatoes and curry paste
Cook until the potatoes start to brown, add passata, cook down until sauce is very thick and pretty much just coats the potatoes
Will make 3 portions
Both recipes freeze very well, both microwave like a dream and both are just yum (the potatoes especially and they are also good cold).