Life

James Street South Cookery School: Vegetable & Lentil Curry and healthy juice drinks

A lentil curry is a great way to use up any surplus root vegetables and is really tasty
Niall McKenna

THIS weekend is the end of the summer with many schools having started back already. Like the new start in January after the Christmas holidays, we always use this time to become healthier to make up for the changes in our routines.

With the kids back at school, that glass or two of wine with the BBQ dinner mid-week will become a distant memory. This week, I have picked two healthy dishes to help kick-start your new routine.

For the juices, you don’t need a juicer: you can use a blender, but strain through a fine sieve. With the lentil curry, this is a great way to use up any surplus root vegetables and is really tasty.

We have launched our vegetarian curry classes on the website so please do come along to enjoy learning new tastes and techniques. For more information, visit our website at Cookinbelfast.co.uk.

:: Vegetable and Lentil Curry (Serves 4)

Ingredients:

1 tblsp rapeseed oil

1 onion, finely diced

2 cloves garlic, finely diced

2 tblsp curry paste

100g lentils, rinsed from the tin

200g of root vegetables – cauliflower, potatoes, carrots, parsnips, chopped roughly

700ml vegetable stock

small bunch coriander, de-stalked and chopped

handful of cashew nuts, warmed through on a dry pan until toasted

Method:

Start by placing the oil in a saucepan on a medium heat and add the onion and garlic and cook until golden. Add the curry paste and stir for a minute until dissolved.

Add the lentils and hard root vegetables (potatoes, carrots, parsnips) and stir, then add the stock and bring to a simmer and cook until the lentils become soft. This should take approx. 15-20 minutes. Next add any soft vegetables (cauliflower, broccoli) and cook through for a couple of minutes. Stir in the chopped coriander.

Top with the roasted cashews and serve with rice and naan bread.

:: Juices

:: Tomato and Celery

1 carrot

2 celery sticks

½ red pepper deseeded

1 handful watercress

1 dash Tabasco

:: Cucumber and Herb

1 cucumber

½ lemon

1 handful mint

1 small handful basil

1 small handful coriander

2cm ginger

:: Mango and Papaya

½ mango

½ papaya

2 limes

1 orange

100ml apple juice

:: Beetroot, Cucumber and Ginger

1 beetroot

1 cucumber

2 celery sticks

3 carrots

1 red apple

2cm fresh ginger

:: Carrot and Ginger

2 carrots

2cm fresh ginger

1 orange

:: Green Goddess

1 apple

1 kiwi

1 pear

½ lime

1 celery stick

few sprigs mint

:: Carrot and Apple

2 apples

2 carrots

1 handful parsley

:: Cucumber, Basil & Lime

1 handful basil leaves

1 cucumber

½ lime

1 apple

:: Vitamin Boost

½ ruby grapefruit

1 satsuma

½ lime

1 handful blackberries

Method:

Place the ingredients into a juicer and serve in a glass with ice. Serves 1. If you have no juicer you can blend and mix with a half cupful of water and sieve into a glass and serve.

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