Thursday, 15 October 2015

Food Waste Week (bread): Pineapple or Grapefruit and Coconut Dhal with Spiced Potatoes


I wanted to share a recipe in which I could prove that you can use leftover bread or crusts in pretty much whatever you are making.  The uneaten crusts of peanut butter sandwiches where blitzed to crumbs and mixed into this dhal. The peanut butter and bread were indistinguishable but were useful to thicken the stew and add a little extra creaminess - the protein of the peanuts did not go to waste.

I would usually use pineapple in this recipe.  However, when I went to the cupboard I realised there were no tins of it left.  We did have some grapefruit in syrup though.  I was a little sceptical things would work out, particularly as I am the only one in the house who likes grapefruit, but it went down beautifully.  Everyone cleared their plates and were none the wiser; the segments broke down into stew and the tangy syrup added a lovely undertone to it.  There has a half-eaten apple hanging around too, so that was peeled and chopped finely to complement the grapefruit and hopefully reach the light sweet sour tang and similar bite that the pineapple would have; it wasn't very much similar but no less pleasant.  The sultanas left on the table at lunch time went in - I mean, why throw them out just to add another handful from the packet to the next meal?

(As an aside, further leftovers of this dhal make an amazing cold sandwich filler, along with some cream cheese, spring onion and with or without walnuts and lettuce - either in bread or in a flour tortilla wrap - yum!)

Oh and I would have potatoes like this every single mealtime...

For the dhal:

1 tbsp. mild vegetable oil
1 large onion, sliced
1 small apple or leftover apple, chopped into a child's fingernail sized pieces
2 tsp garlic powder
1 tsp turmeric
1 tsp mild or korma curry powder, or garam masala
1/2 tsp finely ground black pepper (less if using freshly ground or coarsely ground)
1 bay leaf
200g red lentils
400g tin of grapefruit segments in syrup or pineapple chunks in juice
300ml passata
400g tin of chopped tomatoes
100ml hot water
1 sachet of creamed coconut
Leftover breadcrumbs or crumbed-up peanut butter sandwiches if available (around 100g or so)
A handful or so of sultanas
Pinch of salt

Heat the oil then cook the onions and apple for a minute or two. Add the garlic, turmeric, curry powder or garam masala, pepper and bay leaf.  Cook another minute. Add the lentils and cook a minute to coat them in the oily spices.  Pour in the grapefruit and half of the syrup (the segments will break down so no need to chop them), the passata, tomatoes, water, breadcrumbs, sultanas and salt to taste (without the salt, the lentils will not retain as much bite.)  Simmer for 20 minutes until the right consistency, adding a little water throughout cooking if it dried out a bit too much for your liking - this might depend on how much in the way of breadcrumbs you have added to the pan.

For the potatoes:
Prick a potato per person.  Microwave on high for 10 minutes all together.  When cool enough to handle, cut into chunks.  Top with 1 tbsp. mild vegetable oil and 1 tbsp. butter (the butter - non-dairy too - will make the edges catch and caramelise all the more than with oil alone.)   Add a few spoonfuls of the tomato sauce from your dhal pan, 1 tsp garlic powder, and then some salt and black pepper to taste.  Toss the potatoes gently.  Pop in a hot oven for about 15 minutes or until they are golden in places like in the picture above.

No comments:

Post a Comment