I’ve been trying to think where I got this curry recipe from and I can’t for the life of me remember. It just seems like I’ve always made curries this way, although I suspect it may have something to do with one of my adventurous friends who’ve been to India or Nepal. It may not look like the most spectacular dish, but it tastes great and is really adaptable.
2 tbsps oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 inch piece of ginger, peeled & grated
1 tsp ground coriander
1 tsp ground cumin
half tsp turmeric
half tsp garam masala
75g (3oz) red lentils
300ml (half pint) veg stock
300ml (half pint) coconut milk
2 tbsps fresh coriander
1 tbsp lemon juice
1. Heat oil in frying pan, add onion, garlic, ginger & dry spices and fry gently for 5 mins.
2. Add lentils, stir well and pour in stock. Bring to boil, cover & simmer gently for 10 mins or until lentils have soaked up most of the stock.
3. Add coconut milk* and any veg you like (the one above is made with sweet potato, carrot, augergine, mushrooms & chickpeas). Bring back to the boil and simmer for further 10-20 mins until all veg is tender. Add a little water if it starts sticking.
4. Stir in coriander and lemon juice and heat through gently for a few mins.
5. Serve as a meal with rice & naan bread or as part of a selection of Indian dishes.
*If you don’t like coconut milk or don’t have any in, just use more stock.