In the Kitchen: A Different Kind of Korma

This and That Blog - In the Kitchen - Vegetarian Korma

Let me introduce you to my new favourite dinner recipe, a red lentil and bulgur wheat korma, which is simply divine – yes it really is that good! {Before I start, can I jut caveat this post with a PSA, I am most definitely not in the ‘new you, new January‘ camp, so the healthy recipe that’s coming up next is about nothing more than warming and cheap food, which is to be eaten with lashings of mango chutney and naan.} We good?

Okay, so let’s begin. When the littlest sister got the above recipe book, Grains as Mains, for Christmas, as she’s trying to embrace more gluten-free options, I was super jealous. Not only do all the recipes look delicious, but grains are one of those ingredients that I love but most definitely don’t do as much as I could with them. Basically if it’s not an accompaniment to a meal – cous cous with chilli or as part of a salad  – then I don’t really know what to do with them. So this book sounded perfect, how to introduce more meals into my repertoire that used different ingredients, which also happened to be super filling and cheaper than a portion of meat. So post-Christmas I headed back to London with a whole load of pictures of recipes from said book and I was ready to go!

This was the first recipe I tried because: it sounded super warming, it’s a curry, we had all the ingredients in the cupboard, oh and did I mention curry? Basically I love curry like every other member of the British population, so being able to make my own version sounded pretty awesome. And thankfully it also tastes pretty awesome and will definitely be a go-to recipe from now on. So, what are you waiting for, get on it! You won’t regret it – I promise!

You will need: 1 tbsp coconut oil – 1 finely chopped onion – 4 tbsp korma paste – 100g bulgur wheat – 100g red lentils – 400ml can coconut milk – 500ml vegetable stock – 200g cauliflower

And it really couldn’t be simpler! Just heat the oil and fry the onions for five minutes. Next add the korma paste and stir constantly for a minute or so. Add the bulgur wheat, lentils, coconut milk, stock and cauliflower and mix well so all combined. Now reduce the heat to simmer and leave cooking for 30 minutes, stirring regularly. Once the cauliflower is tender, the bulgur wheat cooked and the texture thick and creamy you’re good to go. Just remove from the heat, heap into a bowl and serve with the aforementioned chutney and naan bread. Literally heaven in a bowl.

I told you it was super simple, relatively cheap and tasty – have I persuaded you to give it a whirl? Oh and a few final words of wisdom: did you know that ‘bulgur wheat’ isn’t spelt ‘bulgar wheat’? No, me neither. You clearly do learn new things every day!

Oh and sorry for the lack of pictures but whilst this recipe is delicious it’s not the most photogenic recipe ever created. Just an fyi!

-Fi x