There have been many flops and many times I've gotten 3/4 of the way through a recipe when I realize I'm missing a main ingredient like the time I made tacos and we had no tortillas or stir fry and we had no rice or cheesecake and we had no sugar. Wow, lots of flops, now that I think about it. All of these mistakes give us a lesson in flexibility, right? At least that's what I tell myself.
We make a menu each week and do a pretty good job of sticking to it or throwing something together from the pantry and freezer if we're in a jam. Each kid also helps cook a meal about once a week. They get to pick what we eat and then they're the sous chef.
On this particular night, Elliot picked Indian Dhal, a recipe from my very talented chef friend, Melanie. Somehow I use her exact recipes and it never tastes as good as when she makes it, but it is still yummy, we all love it, and I keep trying to replicate her level of deliciousness. As a bonus, this can also be made in the crockpot. I ran out of time so had to do it on the stove, but it is a great dish to throw together and forget about until dinner time. Elliot was a great helper and a five-year-old in the kitchen is lots of fun and even more mess. That will be obvious in the pictures. Although I can't only blame him because I am a terribly messy cook. As in the kitchen looks like it got hit by a tornado by the time I have dinner made. It is a problem.
At any rate, I present to you. . . .
I chopped the onion, garlic, and ginger and then Elliot and I got to work.
The finished product. A healthy, flavorful, inexpensive, simple, hearty meal that our whole family loves. Enjoy!
1 onion, chopped 3 cloves garlic, chopped
3 TBSP ginger, minced 1 tsp cumin
1 tsp coriander 2 tsp salt
1-2 TBSP red curry paste 1 can regular or light coconut milk
1 can (15 oz) tomato sauce 2 c. red lentils
2 c. water (add more if it's too dry)
Saute the onion, garlic, and ginger until the onion is soft and translucent. Stir in curry paste. Add cumin, coriander, and salt and stir to evenly distribute. Pour in coconut milk, tomato sauce, lentils, and water. Bring to a boil. Reduce heat to simmer and cook for approximately 1 hour or until lentils are very soft. Serve over your favorite rice. We double it every time to have leftovers.
If using crockpot, throw everything in and cook 6-10 hours on low or 4-8 on high. As my poetic kids say, "Easy peasy lemon squeezy."
Thanks to Kelly at Kelly's Korner for the chance to link up.
Do you have a favorite go-to meal on a busy night? Or is there something you like to cook with your kids?