Anne Barr was one of 91 Ways’ 180 guests who came to our launch back in June. Together we made new friends from all over the world as we shared a global banquet.
Anne remembers her favourite childhood meal being fish and chips wrapped in newspaper, “It always reminded me of the seaside!”
Anne is now a passionate advocate of organic ingredients “I cook with organic ingredients as much as I can. Having spent time living in the Seychelles, one of my favourite recipes is based on the food there: I ate this as my staple food. It reminds me of the time I spent there and the people I met and the experience I had.”
Coconut Milk Lentil Curry
Ingredients:
10oz red lentils
13-14oz coconut milk
1 chopped onion
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1 tsp salt
1 tsp curry powder
½ tsp ground coriander
1 tsp turmeric
1 tsp ground cumin
Method:
- Fry onion in pot until softened and golden.
- Add ginger and garlic and cook.
- Add curry powder, ground coriander, turmeric, ground cumin and salt.
- Stir in 2 cups of water, lentils and coconut milk. Cover and simmer for 15 mins, stirring occasionally. Serve when lentils are tender.
