Polenta + Curry

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Lifestyle

POLENTA

INGREDIENTS

  1. 2 cups of cornmeal
  2. 4 cups of water
  3. 1 tsp of coconut oil

Take 2 cups of cornflour and add it to a pan. Add 4 cups of boiling water to the pan and bring the pan to a boil in a medium heat. Stir the mix until the water runs out.

After the water has left the building, add the mix into a rectangular tupperware. Put a lid on it and whack it in the fridge for 3/4 hours until it is very stable and firm.

Once it’s reached its perfect hardness (oh god), transfer it from the tupperware to a chopping board and cut it up in to form squares. When this is done, place a bit of the corn flour on a separate plate and coat all sides of the squares with it.

Then grab a frying pan and put a tsp of coconut oil on it until it melts. Place the polenta squares on it and let each side fry until it is lightly brown. Do this at low-medium heat otherwise you will burn the polenta (trust me). You can also do this in the oven, just whack it to 180º Celsius, oil a baking tray so the polenta doesn’t stick to it, place it in the oven for 10 minutes each side or maybe less depending on how brown they get. You should aim for a golden brown.

CURRY

INGREDIENTS

  1. 1 tbsp tomato paste
  2. 3 mushrooms
  3. 1 onion
  4. 3 garlic cloves
  5. 1/2 cup of lentils
  6. 1 1/2 tsp of Tikka Masala (bought from Grape Tree – a shop in Falmouth -, instead you can just use 1 and 1/2 tsp of curry powder, 1/2 tsp of cumin and 1 tsp of turmeric, also feel free to use herbs, such as rosemary and thyme)
  7. 1/2 tsp of coconut oil
  8. A pinch of Pink Himalayan salt (to taste)
  9. Sesame seeds (to taste)
  10. 400mL (tin) of coconut milk
  11. 1/2 bag of spinach
  12. 2 small grated carrots

Put the hob at medium heat. Place the oil on it until it melts, then add the onion and let it turn to a light brown. This is when you add in the garlic, which you dice finely beforehand. Let those cook for a bit longer so they darken a bit more. Then add the mushrooms, which you also dice beforehand. Let that sit for a bit while the mushroom cooks. If you find that the food is burning too much add a bit of coconut milk so it doesn’t burn. Finally add all of the ingredients to the pan and stir it. Let it simmer in medium heat for 8-10 minutes until the lentils go soft. Finally add the spinach onto the pan and cook it until it shrinks. Turn the hob off and add the carrots to the mix, or just have it as a side.

N O T E

Feel free to add some water to the pan when cooking if you feel like the food is needing it!

E X P E R T  T I P

Not really that expert but just try adding some sesame seeds to the curry once it’s done, it is yums!

PLATING

Finally add everything onto a plate and make sure it is well presented as if you were going to post a picture of it on Instagram. Totally add half of an avocado on there to break the “spiciness” of the curry (although it’s not really that spicy at all).

And voilà ! You get an awesome yummy tasting meal.

Let me know what you think of the curry and if you have any suggestions or tips on the comments section.

Also give it a like if you like it just below!

I hope you have enjoyed this recipe, my first one! 🙂