Breadcrumbs
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| Chickpea and cauliflower curry
| Spicy Parsnip Soup
| Vegan Fish Cakes
| Red Lentil and Pumpkin Dahl
| Nan Bread
| Chilli Paste
| Lentil curry
|
Lentil curry
A one pot lentil curry that’s full of flavour.
Serves 4 (Estimated) Rating 4/5

Prep Time 30 Minutes Cooking Time 45 Minutes

Ingredients |
3 Garlic Cloves, chopped |
5 Curry Leaves |
3 Tablespoon Vegetable Oil |
1 Teaspoon Cumin Seeds |
80 Gram Onion, finely chopped |
½ Teaspoon Chilli Powder |
1 Teaspoon Turmeric |
300 Gram Red Lentils |
1.2 Litre Water |
80 Gram Tomatoes, finely chopped |
1 Teaspoon Sugar |
1 Teaspoon Tamarind Paste |
Salt |
1 Tablespoon Coriander, to garnish |
Method |
Place the garlic and curry leaves in a pestle and mortar. |
Crush to a coarse paste and set aside. |
Heat the oil in a heavy-bottomed saucepan over a medium heat. |
Add the cumin seeds and once they begin to pop, add the onions. |
Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. |
Stir well, frying for 1 minute. |
Add the chilli powder and turmeric. |
Stir well and add the lentils and water. |
Season with salt and bring to the boil. |
Lower the heat and simmer for 20 minutes with a lid on stirring halfway through. |
Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. |
Stir well making sure it doesn’t stick to the bottom of the pan. |
Mash the lentils lightly with the back of the spoon as it begins to thicken. |
Add a little water if required. |
Add the tamarind paste and stir well. |
Garnish the lentil curry with coriander and serve with rice or chapatis. |