I'm going to come clean about something. Until I became vegan, I did not entirely understand the concept of blogs. I rarely looked up recipes, and if I did, I certainly didn't take note of what blog it was on. I would just make the same few dishes and occasionally wing it and make something new. Then when I became vegan, I slowly began to explore the world of food blogging. I have met some of the greatest people! I began looking up recipes and techniques and taking note of blogs that I was gravitating toward. I never commented, even if recipes from that blog totally rocked my world, because I really didn't think the blogger would ever see them or if he/she did, she would probably quickly disregard it. I never subscribed to blogs I liked because I thought I would just end up getting a ton of junk mail. Heck, I didn't even know what "RSS" stood for. I only "liked" them on Facebook if I thought seeing posts from them in my newsfeed wouldn't be too annoying.
Once I started Keepin' It Kind, it still took me awhile to figure out how a blog really worked. I learned that a good comment can really just make me beam for the rest of the day, and when I get a comment from someone I admire, I giggle like a schoolgirl. Though it can be tough to keep up with all of my favorites (there's so many!), I love stopping in and spreading the love. It's also become a fantastic way to connect and really get to know my fellow bloggers, and I must say, the sense of community is one of my favorite things about blogging. A couple months after I started this blog, I would only subscribe to a select few here or there, but now I subscribe to any blog that I feel a connection with so I can never miss any of their posts. Getting a new follower on Facebook or Pinterest, as silly as it sounds, is very flattering. Now I follow other blogs on Facebook without abandon. And I enjoy having them in my newsfeed.
I'm not saying I'm perfect at any of these things- not by a long shot. I often forget to comment or when I come across a new blog I like, I forget to take note of them. There's even blogs out there that I have admired for a long time, yet I haven't gotten up the nerve to comment. I know Twitter is a great way to get to know your followers or other bloggers, but I can't for the life of my wrap my head around the idea of trying to manage Twitter in addition to the other social media platforms I'm involved in already. Maybe someday, but right now, I have enough on my plate as it is.
Just as my blogging/networking knowledge has increased, I'm proud to say so have my cooking skills. Since starting this blog, my confidence in the kitchen and my willingness to explore cuisines that I have found intimidating in the past have both vastly increased. It may have to do with routinely reading other vegan blogs that specialize in different cuisines (like Vegan Richa and ASTIG Vegan, just to name a couple). It may be that since I started blogging, I've seen my own creativity increase and trying a new ingredient or a new technique is not as daunting as it once was. Either way, this dish I'm presenting to you today would likely have never come about if I didn't follow my burning urge to start a blog.
Until now, curried dishes were something I only enjoyed in restaurants. In fact, I had a dish somewhat similar to this recently at Cafe Gratitude. In the past, I would have just settled for having it again when I returned to Cafe Gratitude. When I got home, however, I felt pretty confident that I could recreate this wonderful dish. Awhile back, Richa, of Vegan Richa, sent me some various spices to try. Though I've hesitantly tried using a tad here or there, this is the first dish that I fully committed to and fell head over heels in love with. With sweet corn and beautiful shreds of chard from my CSA accenting the curried lentils, the aroma of this dish was quite alluring. Pouring it over warm, fluffy quinoa and chunks of roasted potatoes made me even more anxious for that first bite. Once I was finished savoring the variety of textures and the warm, satisfying bowl of curry was in my belly, I wanted more. Instead, I reached for my notebook and jotted down the recipe. I couldn't wait to share it with my friends.
Thank you to all of you who constantly encourage, support, humor, teach, and inspire me. This one is for you.
Ingredients
- 2 medium red potatoes, diced
- olive oil spray
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 small onion, chopped
- 3-4 cloves garlic, finely minced
- ½ jalapeno, finely chopped
- 1 inch of ginger root, peeled and grated
- 2 ½ teaspoons curry powder
- 1 ½ teaspoons garam masala
- ½ teaspoon turmeric (optional)
- 3 cups vegetable broth
- juice from ½ lime
- 1 ½ cup yellow lentils, rinsed and soaked for at least 1 hour
- 1 cup corn kernels (fresh or frozen)
- 1 bunch chard, center stems removed and roughly chopped
- 1 teaspoon black salt
- pepper to taste
- ½ cup cooked quinoa (or rice) per person being served (optional)
Instructions
- Preheat your oven to 400. Line a baking sheet with parchment paper. Spread out the diced potatoes on the baking sheet and lightly spray with olive oil. Add salt and pepper to taste. Toss to combine and bake in the heated oven for 20 minutes, flipping them halfway through.
- While the potatoes are roasting, heat the olive oil in a large shallow saucepan over medium heat for about 30 seconds. Add the onions and sauté until translucent. Add the garlic and continue to sauté for about 1 minute. Add the jalapeno and sauté for about 2 more minutes. Add the ginger, curry powder, garam masala, turmeric (if using). Mix to fully combine and let cook for about 2 minutes.
- Add the vegetable broth, lime juice and lentils and mix to combine. Cover the pan and bring to a boil. Once it is boiling, lower to a simmer and replace the lid, but tilted so there is a little crack. Let the lentil simmer for about 20 minutes.
- Once the lentils are cooked and the liquid has decreased, add the corn and chard and let cook until the chard is just starting to wilt. Add the black salt and pepper to taste, mix to combine and remove from heat.
- Serve about 1 – 1 ¼ cup per person, over ½ cup cooked quinoa and garnish with roasted potatoes. Serve immediately. Enjoy!
Notes
This will be just as good, if not better, the next day, and is wonderful reheated and served in a warm pita.
Photography by Chris Miller
Caitlin
i can't wait to make this, kristy! it looks DELICIOUS and i'm a crazy lentil lover.
i have to say, i was the SAME EXACT WAY! i never read blogs until i got married and wanted to start making delicious vegan food(i used to only eat salads and never cooked or baked EVER). i bookmarked my favorite blogs, and visited them everyday. but i NEVER subscribed to them. i didn't understand what that even meant. and i very rarely commented- i didn't think the blogger even cared. it wasn't until i started a blog that i was like, "ooooh..this is what a google reader is!!" and started subscribing, commenting and "meeting" other bloggers. after over a year and a half, i feel the way you do- i feel like i'm friends with such a great community of bloggers. everytime i get a comment or another "like" on facebook, i get so happy inside, like, "people like me!!!" it's hard for me to believe sometimes. it's amazing, really 😉
i hope you enjoyed my epic post 😉 and i want you to know HOW MUCH i'm glad i've met you, kristy <3
keepinitkind
I'm so glad to have met you too! You are definitely one of the people I was referring to. 🙂 And I'm so happy to know that I'm not the only one who was a little clueless when they started out.
I'm so thankful that you did start The Vegan Chickpea because it was one of the blogs I had bookmarked and would visit regularly before starting this blog. Now when I get a comment from you, I'm giddy. 🙂
Caitlin
you are so sweet, kristy! that makes me feel so good inside that you really liked my blog that much! you make me giddy, too :*
Gabby @ the veggie nook
What a lovely post Kristy! I know what you mean about blogging pushing your creativity in ways it never was before! And the number of blogs I followed has increased substantially.
Your blog is so wonderful you deserve millions of comments, bucket fulls of "likes" and even more "follows" on Pinterest. I'm super glad you decided to star blogging. Your posts always make me smile 🙂
And now to the food- this dish looks amazing! I love that you added corn to a curry. I am so intrigued, I can only imagine this tastes out of this world!
keepinitkind
Thank you, Gabby! I feel the same way about your posts- I always leave with a smile, always having learned something new. You're pretty amazing! 🙂
Annie
You've articulated many of my thoughts and feelings about writing a blog, reading blogs and connecting with the blogging and especially vegan community. I'm a slow learner and am cautious around social media - but now it's hard to imagine NOT being connected with the many funny, kind, supportive and wise people I've met just through writing a blog.
PS the lentil/corn/chard/potato dish looks fantastic!
keepinitkind
Thank you, Annie! It's so reassuring to know that I'm not the only "slow-learner" around here. 🙂
Melissa
What a delicious looking dish!
I am so glad you figured out blogs and started yours, I love it and your posts are always inspiring to me!
keepinitkind
Thank you, Melissa! I feel the same way about your blog! Your photography is always stunning and your recipes are so inspiring! 🙂
Richa`
awesome! i so glad that you are jumping into some authentic garam masala! That is one gorgeous and delicious one pot meal right up my alley. u potato i say more potato! and hearty lentils, masala and greens. that bowl will be gone.
Thank you for the mention and i am super happy that you are trying out and liking the spices.:) hugs!
tell me about trying to get to all blogs.. i get overwhelmed most days.
i am hoping this one doesnt end up in spam:)
Richa`
oh yay. it dint hit spam!:)
keepinitkind
Yay! And thank you, Richa, for all of you support, information, inspiration, and laughs. I am so happy to have met you. 🙂
Somer
Oh Kristy, I'm so glad you've entered the world of making your own curry. I think we probably eat -something- curried once a week. Your dish is a great way to break into it! Lovely of Richa to send you the spices!
Isn't the blogosphere amazing? I feel I have made many friends, a few of them that I feel very close to. (Including you my dear). It's nice that we gain so much from sharing our passion for healthy delicious food.
xoxo!
keepinitkind
I don't know what I was so afraid of. It's so funny what the brain decides will be challenging, even if it isn't at all.
I'm so thankful I found you through blogging- your support and your great sense of humor are so invaluable to me. I love getting little notes from you- they always brighten my day! xoxo
Heather
This is such a great post Kristy, I think most of us feel the same way as you - at least I do!
The very best thing about this post (besides you of course) is that I have verything on hand to make this! It looks so good, homey - I just feel so cosy looking at the pictures 🙂
Also LOVE that bowl - where did you get it from?
keepinitkind
Thank you, Heather! I am so thankful that I am not alone and I am so thankful that I've met you through blogging. Your blog was one of the blogs I visited regularly and drooled over your gorgeous photos without ever saying anything. I get so excited when I get a comment from you! 🙂
I got the bowl at West Elm. It may have been on clearance (like most of my props), but I don't remember. I hope that helps!
Heather
LOVE West Elm, the clearance section there can be a very dangerous place for me 🙂
Can I tell you how HAPPY I am you finally commented -I love your blog and you are pretty freaking amazing too!
Have an awesome long weekend Kristy 🙂
keepinitkind
West Elm is a dangerous place indeed!
Thank you so much- I'm totally blushing right now. 🙂
Katie
This looks FANTASTIC. I love the flavors you're working with here! Great post about the evolution of your feelings toward blogging, as well. It can be addictive, can't it?
keepinitkind
Thank you, Katie! You're the second person I've spoken to that has referred to blogging as an addiction, and I'm finally beginning to understand that! It really does make you see the world through a different lens, so to speak. 🙂
FoodFeud
And thank YOU for making delicious dishes like this! I only recently found yr blog but I love it so far and have bookmarked a bunch of recipes.
This is the perfect merging of summer into early fall dish. Sounds great.
keepinitkind
Thank you so much! THat is a great way of describing this dish! I hope you like the other recipes you found! 🙂
Richgail @AstigVegan
Thanks for the kind mention 🙂 I completely relate about not getting the concept of blogs at first. When I started blogging, I was clueless as to how the whole thing works. Now I have the whole thing up including other social medias hehe. If you end up signing up for Twitter, leme know so I could follow you there as well. Thanks for this recipe, now I'm curious and would like to buy some of Richa's authentic spices.
keepinitkind
Thank you, Richgail! I'm always so impressed with your blog, especially with it's recent makeover- it's GORGEOUS! 🙂
Lena
Blogging has kept me creative as well. I love the inspiration I get from very different places.
Your curried lentils sound really good. I have some corn in the fridge that I need to use, so this might be dinner tomorrow. I never tried corn in a curry before, as far as I can remember and I think I need to remedy that.
keepinitkind
Thank you, Lena! I really like the bright pops of sweetness the corn brings to the curry. I hope you enjoy it! 🙂
Caralyn @ glutenfreehappytummy
wow Kristy, sounds fabulous! i love the spices - delicious!
keepinitkind
Thank you, Caralyn! 🙂
Cadry
This looks gorgeous!! I'll definitely be making this one. David ordered I Am Humble from Cafe Gratitude, which I'm assuming is the inspirational dish you mentioned. When I tasted it (and ultimately ate his leftovers), I had plans of recreating it too. Now I can just go the easy route and eat up the deliciousness you've created! (Second thing, how lucky are you to receive spice care packages from Richa? Very lucky girl!)
I completely know what you mean about not entirely getting blogs initially. About six years ago I was really into a craft blog, and the writer also covered some food stuff and mom stuff. I absolutely loved it, and I would check regularly to see if she'd posted anything. (I didn't have Google reader or anything like that. Truth be told, I still don't totally understand Google reader. I use Blog Lovin'.) Anyway, I rarely, rarely commented on her posts, and I'm sure she had no idea how much I looked forward to them.
I completely concur with everything you've said about food blogging and the community it creates. It's a huge perk that I didn't anticipate!
keepinitkind
Yes, it was the I Am Humble! That dish is amazing! This dish is similar, but different. I would say a little less creamy, but it really holds it's own.
Google Reader confuses me as well. I'm so thankful I found this community, and I have to admit, the first time I got a comment from you, I was beside myself. 🙂
Andrea
Looking at the curried lentils made me want to rush to the farmers market to gather the best of fall's veggies for a lentil feast. The photos are so beautiful I can almost smell them! I'm so glad you are willing to share your thoughts and cooking efforts with us. Thanks!
keepinitkind
Thank you, Andrea! THat is quite a compliment! Chris will love to hear how much you liked his photos. 🙂 I have to agree with you, though- it is getting to be that time of year where lentil feasts are quite appropriate. Enjoy!
Joey
Curry is one of the staples of my diet - I love the endless variety of it, that you can always come back and find a new and different dish to experiment with. The Asian Vegan Kitchen cookbook has got some amazing curry recipes in - highly recommended
keepinitkind
THank you for the recommend, Joey! Will definitely be looking into it! 🙂
Julie
Made this and it's yummy!!! Thanks!
keepinitkind
Awwww! Thank you for telling me! I'm so thrilled you liked it, Julie! You totally made my morning! 🙂
Rachelle
Really delicious meal. Thank you for the recipe! It was a great way to use up a bunch of my CSA veggies. My husband and I really enjoyed it.
keepinitkind
Awesome!!! THank you so much for stopping by and letting me know! That totally makes my day! 🙂