28 Feb Bento lunch: Pea curry, omelette and red rice

Having partied away the last few days away in Madrid, I’m really very proud to have been motivated enough to make a bento for work on my return. It must be testament of the effectiveness of this little course I’ve been taking online. And I believe that this book I’ve been reading on my travels has also helped – it’s incredibly inspiring! So here is my second attempt at bento making: pea curry, omelette and red rice

The omelette served as a divider between the two, as last time I spent ages messing around with cardboard to make everything neat -this is by far a better solution. From now on,  I will always try and find something dry and solid to use as a divider in my bentos – perhaps some tofu or fish. The red rice was created by adding Polish borsht soup (in powder form) to the rice as it was cooking. This is super easy to find in supermarkets and gives the rice a sweet-savoury flavour

Pea Curry Ingredients

Frozen peas
Onion
Garlic
Ginger
Mustard seeds
Turmeric
Fresh coriander
Grapeseed oil
Salt and pepper

Blend the top three ingredients together with some turmeric and a splash of water in an electric blender or crush using a pestle and mortar. Heat the oil and fry the mustard seeds for a couple of minutes, before adding the onion/ginger/garlic mixture. Turn the heat down and fry for a few minutes before adding the frozen peas and cover in hot water. Finally add the coriander, some salt then cover and cook for about an hour. If there is too much water left at the end, crank the heat up and steam it off – we are trying to get a dryish consistency