Hello everybody! Two weeks ago I tried to actually meal prep for the first time. I love to cook so much and I don’t mind spending time on it. But when it comes to leftovers, I would oftentimes much rather make a whole new meal, and that’s my peeps is a no-go when it comes to handling food waste. So I decided to challenge myself and made enough food to last me almost a week, during which I would have the same thing for both lunch and dinner. These are recipes I used, if you want to know how it went, then check out the video on my channel, it’s linked in this post.
For the curry you’ll need: 1-2 cups of lentils // 2 large potatoes // 1 cup of cauliflower // 1 cup of broccoli // half a leek // half an onion // 3 cloves of garlic // 1 spring onion // half a cup of flour // curry powder // ground cumin // 4-5 cups of water //
How to cook it: Finely chop your vegetables and set them aside. Heat a large pot, medium heat and add a few tablespoons of oil. Wait until the oil is heated, then add onion, leek, and garlic. Simmer for a minute. Add 3 cups of water along with the lentils and potatoes. Bring to a soft boil. Then add your spices. In a secondary container mix cups of water with flour until a runny dough forms. Add it to the pot and stir constantly while your soup thickens. Keep it boiling for at least 15 minutes. Add cauliflower and broccoli. Add salt and pepper to taste.
For the naan you’ll need: 3-4 cups of flour // 1-2 cups of water // 25 grams of yeast // 3 cloves of garlic // dried oregano // dried rosemary // salt and pepper // 2-3 tbsps of olive oil
How to cook it: Take 1 cup of lukewarm water and dissolve the yeast. Add salt, a little bit of sugar is also a good idea (makes the yeast work better) and crushed garlic. Also, add your herbs and oil. Add the flour little by little until a workable dough forms. Knead the dough for 5 minutes and let it rise under a clean cloth. Wait 30-45 minutes. Knead the dough again and form small palm-sized balls. Roll those out with a rolling pin until 0,5 cm thick. Heat a cast-iron skillet, medium-high heat. When the skillet is hot, then place one naan at a time, turn after 30-45 seconds. Let rest under a damp cloth until ready to serve.