BAKED POTATO WITH SPICY LENTIL CURRY.
One more potato post and I might as well rename this blog Viazi, but it’s all I have in my pantry and I’m broke.
1.Slice 2 large potatoes halfway, then further slice the halves into thin discs.
2.Arrange on a tray lined with olive oil then spray/rub some olive oil on the potatoes. Sprinkle with salt and some spices ( I used Mrs. Shah’s shot curry spice)
3.Pop it in the oven for 45 minutes at 200C until the tops get all brown and crispy.
I used 2 large, white onions and 5 small tomatoes. You can use more or less if you want.
1.Lightly fry chopped onions with some coconut/olive oil and spices/salt. I also added a little seed mix and Mrs Shah’s curry mix for flavour.
2.Add the chopped tomatoes to the onions, stir them around for around 5 minutes, then add half a cup of water.
3.Pour in half a cup of lentils at this point. Let it cook for 10-15 minutes.
4.Blend the lentils, tomato and onion in a blender/food processor, making sure to taste and add spices to your liking. You may want to add some water at this point to get it to the right consistency.
5.Pour the mixture over the baked potatoes and garnish with parsley leaves and pumpkin seeds. Sprinkle some salt and paprika if you want. Caramelised onion would look (and taste) really great too.