Creamy curried lentils with a fruity kick accompanied by a combination of chewy wheatberries and fluffy cauliflower.
Some of you might wonder: Pineapple in lentil curry? Why, yes. This is another one of those dishes where I can go into more details of its whereabouts. Like I mentioned my original intention on the day I created this dish was a very different one. Lentils would have made an appearance either way but the fruity part was a spontaneous decision. Or semi-spontaneous. I’d been craving pineapple for a while yet hesitated to buy some . Because unlike what you’d guess if you’d seen me go a little overboard when being presented with a plate of perfectly ripe one when eaten on its own pineapple doesn’t sit so well with me.
But cravings need to be satisfied – plus I’m stubbornly ignoring food sensitivities at times – so I decided cooked pineapple was fine with me. And it was. The curry would probably still taste good without them but fruit in curry is meant to be and the tropical contrast to the rustic lentils [do they feel that way to anybody else, too??] was perfect. Creamy lentils, sweet pineapple and a side of both chewy and fluffy wheatberry cauliflower ‘couscous’.
The idea for my side here was a spur-of-the-moment decision, too, when I spotted a recent favourite and now long-neglected [for no reason] grain: wheatberries. With a huge cauliflower on hand I decided to combine the two for contrasting textures – which we know I’m a fan of. The cherry on top was adding coconut butter to both the curry and the ‘couscous’. This one needs no explanation: just try it! Whether on its own or with the ‘couscous’ on the side – once more comfort food in a bowl.
Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’
- 1 small red onion, diced
- 1 clove of garlic, minced
- 1 small eggplant or 1/2 a medium [about 120 g for me]
- a handful of mushrooms
- 1/3 cup of green lentils, canned
- a handful of cherry tomatoes, halved
- 1 tsp of cumin seeds
- 1/4 tsp ground coriander
- a pinch each of cinnamon and cayenne pepper
- dash of red pepper flakes
- 1/4 cup of unsweetened pineapple chunks in their own juice [canned], juice reserved
- 1/2 tbsp [or more] of coconut butter
For the wheatberry cauliflower ‘couscous’:
- 1/4 cup quick-cooking wheatberries*
- 1 – 1 1/2 cups of cauliflower, riced in the food processor
- juice from the canned pineapple
- salt and pepper
- 1 tsp coconut butter
- Start by preparing the wheatberries according to package directions.
- When they’re almost done, add the cauliflower ‘couscous’ and a few tablespoons of the pineapple juice. Cook until the cauliflower has softened. Stir in the coconut butter, season with salt and pepper to taste.
For the curry:
- Sauté the onion and garlic in [coconut] oil until fragrant.
- Stir in the cumin seeds and coriander and fry to lightly toast the spices.
- Add the eggplant, lower the heat and cook until the eggplant has softened.
- Add the mushrooms and cook for a few more minutes until they’re tender.
- Mix in the drained lentils, remaining spices and let simmer for about 5-6 more minutes. Shortly before it’s done cooking, add in the tomatoes.
- Adjust seasonings to taste.
* I use ‘Weizli’ which is similar to ‘Ebly’ – both are pre-cooked [still whole grain] wheatberries that allow for a much faster cooking time of only 20 minutes.
Happiness inducing today: Puppies! Every time I see somebody with a puppy or a grown-up cute dog I secretly wish I didn’t live in an appartment and could have a furry friend living with me, too.
Stay in touch!
Have you ever added fruit to curry or another savoury dish?
Is there any food you can/ will only eat cooked not raw – or the other way around?