Cycling with a trailer quickly makes you aware of how hilly where you live is…and let me tell you I am realising where we live is hillier than it looks! and seems even hillier when your tyres are flat – so I won’t be making that error again. Rufus’ car seat has to be strapped in, which leaves Winston all squashed in one corner, but I’m told (reliably by him), that it’s comfy.
I have been without a phone for nearly two weeks now. This, combined with our new mode of transport is making me feel so free. The boys and I can do as we please and nobody needs to know about it. My awareness of time has gone out of the window, which is suiting me just fine for the time being. Although I probably shouldn’t make a habit of ‘popping out’ and returning far later than I expected with no dinner prepared, which is why I have decided to add a recipe to this post. It is so quick and a nice twist to a traditional lentil curry, plus you can add any veggies you like.
I’ve been trying different routes into town to find the one that is flatter and safer, (which I still haven’t decided upon) so it’s been rather fun. We stumbled upon an abundance of blackberries, making Winston very happy indeed. We improvised by collecting them in a plastic bottle, which actually worked rather well. Winst is keen to do something with them so I think we’ll bake tomorrow. I’m thinking some sort of crumbly tray bake – we’ll see.
I hope you enjoy this red lentil curry!
Red Lentil Curry
1 onion finely chopped
200g dried red lentils
1 tin of chopped tomatoes
1 tbsp thai red curry paste
A pinch of curry powder
1 generous handful of fresh coriander
Salt and pepper to taste
1. Sweat the onion in a pan with some oil for a couple of minutes.
2. Add the fresh coriander and the thai red curry paste to the pan and leave it a minute of adding the lentils and water,
3. Add the dried lentils and 500ml of cold water. Simmer for 5 minutes and then add the tin of chopped tomatoes.
4. Simmer until the lentils are tender.
5. Add the pinch of curry powder.
6. Sprinkle with some more fresh coriander and stir.
7. Season with salt and pepper.
Serve with rice and salad.