Love me some Lentils. Really getting into the beans and lentils lately! Price of meat certainly helps.
I had a crack at a coconut chickpea curry.
Pride forced me to finish the plate, but the Mrs was diplomatic in her “Yeahhhhhh look I appreciate the effort and I’m sure you’ll get it right next time! but… i couldn’t finish it”
Since starting to shop at my local asian grocer, my curry game has lifted. The thai and malaysian curry bases are heavens above anything from Colesworth.
That looks really good. I’d do things a little bit differently though. I wouldn’t put the sugar or the salt in. I’d stir the spices in after the capsicum with the garlic and some ginger. Season at the end.
Funnily enough, I only put sugar and salt at the end after I’ve checked the flavour. This one didn’t need the sugar at all, but some might like it a bit sweeter.
the asian grocers out my way are really limited. There is like 5 indian ones, but thats it.
I’m desperate for a good Korean one, super stoked to try tteokbokki!
If you’re in the city have a dip into one there (time permitted of course). There’s a few on Elizabeth St. There’s one that’s not bad in Melb Central (next to the coles).
I know they’ve got heaps of Chinese, Japanese and Korean stuff. Maybe not so much Thai and Malay and such.
Rinsing, yes but not soaking. I’ll give that a shot actually. I tend to get similar effects from canned lentils, so not sure if it will help, but why not.
Mae Ploy is literally the brand I had in mind. Got the red and yellow curries in the fridge. The red one has a bit of kick to it though. I use that one sparsely.
There’s a herb called angelica - yep the same stuff that gets candied into stringy green strips - but the leaves used fresh is GREAT for reducing the fart component of lentils/beans/peas/asparagus. If you have a garden, then might be worth growing some. Add a frond to the beans as they cook and hoist it out before serving cos quite stringy. Epazote does the same thing but might be easier to find on iherb or similar. I wouldn’t cook legumes from scratch without epazote now.
Soaking and throwing away the soak water can help draw out some of the farty compounds. However an increase in gas from legumes is normal to a degree, it’s your microbiome digesting all the good stuff, and the gut will adjust if you eat legumes regularly. Also, if using canned, throw away the water and give a very good rinse. Same principle, the water contains lots of the fatty stuff.
Made a kickass lentil soup yesterday for dinner. Really hit the spot.
As much as I love lentils and how good they are for me, my digestive tract gets a bit upset the following day.
Love me some Lentils. Really getting into the beans and lentils lately! Price of meat certainly helps. I had a crack at a coconut chickpea curry. Pride forced me to finish the plate, but the Mrs was diplomatic in her “Yeahhhhhh look I appreciate the effort and I’m sure you’ll get it right next time! but… i couldn’t finish it”
Try this one
Since starting to shop at my local asian grocer, my curry game has lifted. The thai and malaysian curry bases are heavens above anything from Colesworth.
Beans and coconut rice are good too.
That looks really good. I’d do things a little bit differently though. I wouldn’t put the sugar or the salt in. I’d stir the spices in after the capsicum with the garlic and some ginger. Season at the end.
Funnily enough, I only put sugar and salt at the end after I’ve checked the flavour. This one didn’t need the sugar at all, but some might like it a bit sweeter.
the asian grocers out my way are really limited. There is like 5 indian ones, but thats it. I’m desperate for a good Korean one, super stoked to try tteokbokki!
If you’re in the city have a dip into one there (time permitted of course). There’s a few on Elizabeth St. There’s one that’s not bad in Melb Central (next to the coles).
I know they’ve got heaps of Chinese, Japanese and Korean stuff. Maybe not so much Thai and Malay and such.
Are you 24hr soaking and rinsing the lentils? That’s the only tip I have for digestive comfort in the lentil category.
Red lentils and Mae Ploy Yellow curry paste are my jam.
Rinsing, yes but not soaking. I’ll give that a shot actually. I tend to get similar effects from canned lentils, so not sure if it will help, but why not.
Mae Ploy is literally the brand I had in mind. Got the red and yellow curries in the fridge. The red one has a bit of kick to it though. I use that one sparsely.
I think the yellow is vegetarian, no shrimp paste. Or at least that’s what it used to be. I haven’t had many strict vegetarians over to dinner lately.
There’s a herb called angelica - yep the same stuff that gets candied into stringy green strips - but the leaves used fresh is GREAT for reducing the fart component of lentils/beans/peas/asparagus. If you have a garden, then might be worth growing some. Add a frond to the beans as they cook and hoist it out before serving cos quite stringy. Epazote does the same thing but might be easier to find on iherb or similar. I wouldn’t cook legumes from scratch without epazote now.
Late reply, but Casa Iberica has dried epazote in stock quite regularly.
Asafoetida powder is used to a similar effect in Indian cuisine. I’ve also heard dried kelp (eg Japanese kombu) has a similar effect.
Soaking and throwing away the soak water can help draw out some of the farty compounds. However an increase in gas from legumes is normal to a degree, it’s your microbiome digesting all the good stuff, and the gut will adjust if you eat legumes regularly. Also, if using canned, throw away the water and give a very good rinse. Same principle, the water contains lots of the fatty stuff.