Certain food odors can cling to a person and curry is particularly tenacious that way.
As I stirred tonight's soup, I could feel the steam enveloping my hair, as the aromas settled upon my scalp. I put the soup on to simmer and then went to pick Izzy up from his Chinese class. The onions, garlic, ginger and curry followed me.
I could still smell the curry as I walked up the steps to his classroom. As we walked outside into the night, Izzy asked me what was for dinner. I knelt down and said, "Guess!". There was no hesitation as he replied, "Indian food.!"
And so it was... This recipe from the February issue of Gourmet ..I would tweak it a bit next time, adding a half cup more lentils. The cilantro oil is a lovely touch so don't be tempted to leave it out.
We ate this served over Basmati rice, as suggested. Izzy lapped his up but my spice-loving husband needed extra spice.
3 comments:
Red Lentil Curry is one of my favorite dishes of all time: perhaps the combination of the coconut milk and spices. (Which one of us is going to find the final word on coconut oil/milk?)
MMMM, I can smell and taste it now....:)
This looks soooo good! I am always looking for good curry kishes. Unfortunately my son rejects anything remotely spicy.
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