One of my best friends spent four weeks in Nepal during her holidays. She was working at an orphanage and got some wonderful impressions of this country. She also hiked in the Himalaya and visited some old temples.
One day I would really like to go there as well, according to her stories this is an amazingly beautiful country, but of course totally different from what I know. But as I love to get to know new cultures and countries, this is definitely a place which I put on my travel list.
She also told me about the food the people were eating there, mostly vegetables with rice and lentil soup.
She brought me a curry herbs mixture and that's why I needed to make a curry as soon as possible!
I love curries as they are so warming and satisfying! Curry is also one of my favorite herbs, not only because of its taste, also because of its health benefits and the color it gives to your dishes.
Curry makes every vegetable stew more interesting. This one has only a few ingredients, basically the cauliflower, carrots, lentils and some bok choy. You can also use swiss chard instead of the bok choy. Very important in this dish is the fresh parsley, lot's of herbs of course and the coconut milk.
This veggie curry makes me dream of traveling to countries far away, explore their culture, food, and having some adventures. So maybe one day I will be eating something similar in Nepal as well, but until now this needs to be enough.
1 small bok choy
1 garlic glove
thumbnail big piece of ginger
1 cup red lentils
1 can full fat coconut milk
1 hand full fresh basil
3 tbsp curry herbs mix
1 tbsp salt and pepper
1. Finely cut the onion, the garlic and the ginger. Add it to a big pot and roast it with some sunflower oil until lightly brown.
2. Wash the cauliflower and cut it into little roses.
2. Peel the carrots,and the bok choy and cut them into small pieces.
3. Add the cauliflower, carrots, bok choy and the lentils to the pot and cover everything with the vegetable broth.
3. Let the vegetables cook for 15-20 minutes until they are soft.
4. If there is still a lot of water in the pot, remove some of it. Add the can coconut milk and the herbs and let your curry simmer for another 10 minutes.