Dinner Bowl #74

 

I'm starting to really have fun with figuring out what can be made with what I have around! Here's a combination inspired by what I had on hand: Basmati rice, potato curry with peas (recipe from Eat Something Vegan), and creamy lentils with spinach (an approximation of a recipe from Budget Bytes).

I cut the potato recipe in half, so I had half a can of coconut milk to use and I didn't want to open another, so I only put in that half can in the lentils recipe. I could have cut the lentil recipe in half, but I have gotten into the habit of freezing half when I make lentil curries, as a gift to future me and in recognition that it's about the same amount of trouble to make a full recipe as to make half. So I just put in half of the coconut milk, and it was fine. It went with the only 1.5 cups of spinach I had available rather than 3, so...

But in the end it doesn't matter! In using-what-we-have mode, if it tastes good, we have achieved the goal. And although you may be surprised that even though I haven't gotten to the bottom of my freezer yet, I put something in it...well, I'm making my own rules, and avoiding grocery shopping was more important than raiding the freezer. Plus, this means that sometime in the future I'll be able to avoid the store again and pull out those lentils. A win-win.

I've made these lentils before (with more coconut milk) and they were delicious, so it was not a surprise that these were good. The potato curry, meanwhile, was absolutely amazing. (Let's be real, though. It was salty potatoes with fat. It was never going to be anything but amazing.)

It had really been far too long since I made Indian-style food. It's one of the easiest, most delicious ways to have incidentally vegan food.

I am now out of lentils, but that's easily remedied.