Fun With Curry!

Boy, I had a good time experimenting with things for supper tonight. I created a plate with a serving of couscous* (cooked in plain water) topped with chopped steamed collard greens topped with SWEET RED LENTILS topped with CURRIED YELLOW SQUASH topped with COCONUT YOGURT.  The combination was Excellent!

SWEET RED LENTILS
Flexible serving sizes, but at least eight

16 oz. can diced tomatoes with juice
1-2 cups red lentils (they are tiny and cook very quickly)
2 T. dried minced onion
2 T. diced dried pineapple
1/2 teaspoon allspice
1/4 teaspoon cloves
water sufficient to cook lentils and mostly cook off by the end -- 1/2 to 1-1/2 cups

Combine all ingredients with 1/2 cup of the water and bring to a boil, then a simmer, until lentils are done, about ten minutes, adding water as needed to keep lentils submerged but not soupy at the end.

Verdict: Excellent, especially with the other items mentioned above. The sweetness works beautifully with the heat of the curry.
 
CURRIED YELLOW SQUASH
Flexible serving sizes, but about four

2 teaspoons oil
2 small onions, diced
1/2 green pepper, chopped
2 large crookneck squash, cubed
2 teaspoons red curry powder

Saute onion, then pepper, then squash and garlic in oil until slightly softened and browned on the edges, then stir in curry powder and cook on low until desired texture--not too soft!  Serve over a grain or lentils or chopped steamed greens or whatever you have!

Verdict: Excellent.  The heat of the red curry powder (McCormick) was just right, especially in combination with the things below.


COCONUT YOGURT
Topping for 4-6 servings

1/2 cup plain lowfat yogurt
1/8 - 1/4 cup shredded coconut
1 teaspoon minced candied ginger

Combine and serve as the final topping on a hot and savory curry.

Verdict: Excellent. Just the thing to cool the dish and provide a little sweetness.


*I know rice would be the expected ground for this creation, but I didn't have 90 minutes to wait on brown rice in my rice cooker, and couscous takes just five minutes. :-)