An Introduction To ‘The Grand Journey’
I can’t be the only one with a store cupboard filled with ingredients and no idea what to cook? The thing that most excited me about moving out was being in control of my own meals, but after approximately 235 mushroom risottos and many versions of meatballs (that always fall apart), I’ve been wanting to increase the recipes I make.
In true Kristabel fashion, I’m a bit particular when it comes to eating at home. I always want a meal that I can get excited about, but preferably one without too many ingredients that will go off after a few days. It’s even better if I can pop half in the freezer, to be resurrected at a later date when I’m feeling a bit lazy.
In honour of ‘The Grand Journey’ by Bombay Sapphire, I’ve been challenged to discover a new recipe that will compliment one of the ten botanicals found in their gin. I didn’t know much about the distilling process prior to this project, only that I could get a sense of certain flavours, without being able to put my finger on it.
Well, Bombay Sapphire contains the perfect balance of juniper berries, Spanish almonds, lemon peel and coriander to name but a few and Master of Botanicals Ivano Tonutti (what a job) sources these ingredients from all over the world on a year long journey. There’s going to be a series of immersive London events to illustrate the aromas, cultures and creativity involved (more on that later) and on a personal level, I wanted to try and create the kind of dish I’ve always been curious about.
It’s just as well that coriander is one of my favourite herbs. Apparently there’s a genetic reason as to why some people don’t like it and I’m so glad that my brain made the right decision. We go way back too, I’d always get excited when my Mum would buy it, as it meant that Thai chicken was on the cards for dinner. I’m always wanting to find recipes that cleverly incorporate more vegetables into my life and this Sweet Potato & Lentil Curry does just that. It’s vegan, cost-effective and makes about six filling portions. You can thank me later!
Sweet Potato & Lentil Curry
2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp medium curry powder
100g red or green lentils (or mix it up)
2 medium sweet potatoes peeled and cut into chunks
500ml vegetable stock
400g chopped tomatoes
¼ small pack coriander
Recipe can be found here
The best thing about this recipe is that it’s so easy to cook. Just chop up all your onions, add the spices, then bulk up with the sweet potato, lentils, stock and tinned tomatoes. It doesn’t need too many fresh ingredients plus it’s pretty mild (I’m tempted to find a hotter curry powder or to add some chillies next time I make it). If you need another way to use up your coriander, then I’d recommend making this cooling raita dip. I blended cucumber, coriander, mint and cumin together with natural yoghurt and left it in the fridge for a bit. It’s basically life-changing.
As you’ve probably guessed, I also like my cocktails fuss-free. We’ve accumulated various bottles and shakers in our shared house, but niche mixers can be thin on the ground so a simple G&T is a great failsafe (just add lime). If you find tonic a bit bitter, then try 100ml of ginger ale with 25ml of Bombay Sapphire, over ice, mint, lime and a thin slice of ginger. No doubt I’ll be trying some fancier concoctions at ‘The Grand Journey’ event tomorrow, make sure you follow along on Instagram Stories to see what unfolds!
This post is sponsored by Bombay Sapphire