Sunday, May 19, 2013
I'm having SO much fun with this challenge! This time I picked vegetarian vindaloo, a Chef Meg recipe:
Great success all around. I made this in a slow cooker, which simplified things--while the shallots & spices were sauteeing I dumped everything else into the crockpot & then just added the sauteed items & turned it on. It cooked on high for about 3 hours & then on low one more hour, which left everything properly cooked (some commenters complained of hard/chewy lentils, but mine got thoroughly done). I doubled the spices (many commenters had suggested upping them) & included most of the seeds of the serrano pepper, as I like heat. Actually at the table I added some crushed red pepper to my bowl to make it a tad hotter! I served it over brown rice--just about 1/3 cup for myself.
Something fun about this recipe is that Chef Meg's servings seem to be HUGE. She says this makes only 4 servings, but mine comes to at least 8. Maybe it's because my sweet peppers & sweet potatoes were bigger than hers--? Anyway, no complaints here about a truly delicious, mouth-satisfying vegetarian main dish that comes to about 160 calories per serving! Of course the rice cals must be counted in too.
I have my camera out, so here's a photo--from the crockpot, NOT an individual serving. Before cooking & removing tonight's servings, this filled the 4-qt crock completely, as evidenced by the messy rim.