Lentil coconut curry

I made this a LOT in San Fran. A perfect mid-week vegan one-pot wonder, that the kids like – ticks all the boxes. Goes really nicely with Aloo Gobi and a pile of steamed spinach.

2 Tbspn coconut oil

1 Tbspn each cumin seeds, coriander seeds, curry powder

1 clove garlic

1 28oz can of tomatoes (2 x 400g)

2 Tbspn grated ginger

1 Tbspn turmeric

2 tsp salt

1 C dried lentils

3 C water (Reduce to 1 C if using Instant pot)

1-2 tsp cayenne

1 15 oz can coconut milk (1 400g can)

In the hot coconut oil, toast the cumin and coriander seeds for 45 seconds, then add garlic ginger and curry powder. Fry until fragrant.

Add the tomatoes, turmeric and salt, cook for 5 minutes.

Add the dry lentils, water, cayenne and coconut milk.

If using a pot – cook for 35-40 minutes. If using the marvel that is the instant pot, pressure cook for 20 minutes.

Serve sprinkled with coriander (or cilaaaaaantro if you’re speaking American).

Kingfish Poke

We had some delicious poke on our family holiday in Southern California. The whole holiday was just a really cool trip with the little team – road-trippin’ in the middle of the night from SF to LA, arriving (and surprising the kids) at Lego Land. A crazy day of rides and carpets that fart (yep) followed by a relaxing few days surfing on longboards at Dana Point beach.

Last year the highlight of hanging at the beach was the tacos and beer we ate at the beachside diner at lunchtime. Like, what holiday doesn’t need tacos and beer (and swiping more than a few of the kids’ fries) on the beach? Our own personal heaven.

But, it was not to be this year. A narrowly avoided tantrum (hint: not the kids) walked us over the road to our introduction to poke. We’ve only really had supermarket stuff before, and just hadn’t really got on the poke train. But hello, hello. A saucier, dog’s breakfast of sushi would be one way to describe it. Our new fave way to have fish would be another.

Here’s what we’ve been reconstructing at home with the kingfish we bought back frozen from New Zealand…

Brown rice – lay this down on the bottom of your bowl.

Avocado slices + seaweed salad – pop these on the side of the bowl. TJ’s 99 cent avocados mean I’m never short of an avo, and I pick up some seaweed salad at the supermarket sushi bar on the day, feeling good that I’m getting my serving of seaweed? (I’m just sure this is somehow good for me).

In a bowl put chopped spring onions, cucumber, jalapeno and coriander. And your fish. Sliced raw finely is how I prefer it rather than the usual poke chunks.

Now it’s time for sauces. Add some soy sauce (a good splosh), and some chilli mayo (I mix a ratio of 2/3 Vegenaise : 1/3 Gochujang – that’s the Korean fermented pepper paste.) Mix up all the goodness.

And the flourish…sprinkle over some sesame seeds and fukakakme (or sliced seaweed). Enjoy.

Kid’s riff. The kids aren’t so in love, so their version is like the deconstructed, battered version. Crumbed fish, rice, avo slices, cucumber slices. Still a great meal, and no extra faff for Mum. Result.