Household Blog

Springtime, the farmer’s markets have reopened, glory be to the PTB! Another winter past, another year springing anew, and nothing shakes off the last residual frosty shivers like a curry. In celebration, I got more produce from the farmer’s market than one girl could possibly stand a chance of eating on her own. But I’m going to do it. With a little help from my friends of course. And here was last night’s creation.

Spring Lentil Curry

• 1 1/2 c. dry lentils
• 1 to 2-inch knob of fresh ginger, peeled and minced
• 2 bay leaves
• 1 whole Arbol pepper, or similar dry medium-hot pepper
• 1 carrot, chopped
• 3 to 4 spring onions, white parts and greens chopped and separated
• 1/3 c. chopped fresh cilantro
• several handfuls fresh spinach, chopped (3 cups maybe? ish?)
• 1 can organic coconut milk
• 2 T. curry powder
• sea salt to taste

I use sprouted lentils, and if doing this, be sure to start them sprouting the day before. Regardless, cook your lentils, sprouted or otherwise, in chicken or vegetable broth. Set aside, reserving a little bit of the liquid.

Heat a broad, deep skillet over medium heat. Add butter, ghee, or coconut oil for sauteing, and then add ginger and bay leaves. Cook until aromatic, about a minute. Add carrot and the white parts of the chopped onion and sprinkle with a smattering of salt, stirring until the carrot is slightly tender.

Add lentils, coconut milk, the hot pepper, and curry powder. Mix well and adjust curry to taste, adding more salt if necessary. Allow to cook and thicken a bit, uncovered, about twenty minutes. Add spinach, cilantro, and the reserved green onion. Cook another five minutes and adjust salt and curry to your taste.

Serve over rice. Rub your belly with joy and gratitude for spring.

On a cold winter’s day, there’s nothing like a little sweetness and spice to warm one from the inside out. On my most recent trip to Penzey’s, a paradise of spice, I encountered a seasoning blend from Northern India called Rogan Josh, and it was love at first scent. I brought it home with me, and below is the resulting recipe. Admittedly, I have no clue how this spice is normally used, but if this isn’t traditional, it should be.

Right now, mangoes are the perfect source of sweetness and are ripe and ready for the kitchen. If you want to try this recipe in the warmer half of the year, though, I’d suggest using ripe and juicy-sweet local peaches or nectarines…

Steak Rogan Josh

1 lb. good quality cubed beef steak
2-3 T. Rogan Josh seasoning
1 ripe mango, chopped
1 1/2 T. coconut oil
sea salt, to taste
2 T. cilantro, divided
1 scallion, sliced on the diagonal, for garnish

Steak should be cut to pieces about 1 to 1 1/2 inches thick. Dry meat with a paper towel. Heat coconut oil in skillet over medium heat. Add steak and sprinkle with a little bit of sea salt and the Rogan Josh, turning until meat is just starting to brown, but still visibly pink, about 3 to 5 minutes. Add chopped mango and 1 T. cilantro. Mix well and cover.

Cook covered for 7 to 8 minutes, until mango is softened and the mixture has a stew-like consistency. I like my steak medium-rare, so adjust your cook time as necessary to your preference. Add the white portion of the chopped scallion and the remaining 1 T. cilantro, stirring uncovered for an additional minute or two. Remove from heat and serve over rice – here, I used a wild rice blend cooked with bay leaves – and garnish with cilantro and/or the green part of the chopped scallion.

Serves 2 – 4 people, depending on serving size.