Do not let the name of this dish scare you off – even if you aren’t typically a lentil and mushroom lover. My kids licked their plates clean (except for my son who surreptitiously slid bits of tomato to one side). For the record, none of them are fans of mushroom – and there wasn’t a single complaint. I don’t normally cook Indian dishes – I have no clue why – but I have a feeling that this dinner is the beginning of a new phase for me. My friend Crystal sent me this recipe from the other side of the world. I changed up the measurements to make them a bit more Canadian friendly and the result was delicious. Enjoy.
Ingredients:
1 t. olive oil
1 onion, diced
2-3 c. small brown mushrooms, quartered
1/2 c. korma curry paste
14 oz. diced tomatoes
400 mL can coconut milk
1 vegetable bouillon cube (I used chicken)
1 20 oz. can lentils, rinsed and drained
small package of baby spinach
halved hard-boiled eggs
rice
Cook eggs to desired doneness and then place in a bowl of ice cold water.
Add oil to a large pan and heat on medium-high. Cook onion for two minutes until softened. Then add mushrooms and continue cooking for another 3 minutes. Stir in korma curry paste and cook another minute.
Add in tomatoes, coconut milk and bouillon cube – stir to combine. Stir in lentils and then bring to a simmer. Add in handfuls of baby spinach (as much as you’d like) and stir to mix in.
Remove from heat.
Serve over top a bed of cooked rice and top with a sliced hard-boiled egg. Serve with oven-warmed naan bread to lick up every last drop.