Several friends of mine have been singing the glory of Heidi Swanson’s Coconut Red Lentil Soup for over a year. Now that I finally saddled up and made a variation of that soup, I’m inclined to join their joyful chorus.
Truth be told, I’m a sucker for anything containing coconut milk and curry. But the beauty of this soup is that its complex and addictive flavor comes together in a relatively simple process – even simpler if you have leftover sprouted (or unsprouted) beans or lentils on hand. (more…)
Once upon undergraduate studies at UCLA, I met this hockey-playing electrical engineer. And eventually he wooed me with an ice skating date where he initially showed off his skillz (yes, with a “z” because I’m reasonably certain that’s how he perceived his skating and wooing abilities at the time) but then was kind enough to stop intimidating my elementary skater self and just hold my hand while we chit-chatted rapidly and skated (what probably seemed to him) woefully slow around the ice. And before long, I fell in love. With his mom’s chicken curry.
And him. But let’s be clear: that second part is beside the point here. And while we’re getting clear on things, I’ll readily admit that this is not a made-from-200-different-spices and requiring-lots-of-time curry. Rather, it is a very flavorful, easy-to-make, and healthy dish that benefits from using a good curry powder. And frankly (yes, I can hear all you food snobs out there gasping, “Oh no! Curry powder?!?!?), if this curry is good enough for Jay’s Vietnamese mother, it’s certainly more than good enough for me.
But back to the story … there I was, visiting Jay’s parents over spring break. (more…)