Creamy Lentil Curry

 

Total Time1 hr 5 minsPrep Time20 minsCook Time45 minsDifficultyIntermediateYields1 Serving

 
Ingredients (4 portions)

 300 g dried lentils
 1 small shallot finely chopped
 10 g coconut oil
 1 tsp peeled fresh ginger finely chopped
 1 tin chopped tomatoes (or passata)
 1 tin coconut milk
 1 ½ tbsp curry powder
 1 tbsp ground cumin
 ¼ tsp cayenne pepper or chilli (to taste)
 1 tsp salt or vegetable stock
 100 g fresh spinach (or kale)
 300 g basmati rice
Optional recommended extras
 ½ fresh red jalapenos, finely sliced (remove seeds if you want to keep the heat down)
 1 tsp garam masala

 
Instructions

1

Cook the lentils in salted water following the coking instruction written on the packet (this can vary from 15 to 35 minutes depending on the lentils type). When they are soft, drain them and set them aside.
(Tip: if you have a pressure pot you can halve the time).

2

At the same time boil the basmati rice in salted water, drain and set it aside.

3

Toast the spices in a dry frying pan over medium heat, stirring, for 30 seconds.

4

Add the coconut oil to the pan, the shallot, ginger and cook, stirring, for 4-5 minutes until edges are golden.

5

Add the tomatoes, spinach, drained lentils, salt, chopped coriander and gradually the coconut milk (starting with 1/2 tin). Simmer for 15 minutes, stirring regularly and add more coconut milk if it's too thick (if it's too liquid leave it to simmer longer).

6

Adjust with salt, pepper and additional spicies (if needed), stir and serve with basmati rice, fresh coriander and sliced jalapenos.

Ingredients

 300 g dried lentils
 1 small shallot finely chopped
 10 g coconut oil
 1 tsp peeled fresh ginger finely chopped
 1 tin chopped tomatoes (or passata)
 1 tin coconut milk
 1 ½ tbsp curry powder
 1 tbsp ground cumin
 ¼ tsp cayenne pepper or chilli (to taste)
 1 tsp salt or vegetable stock
 100 g fresh spinach (or kale)
 300 g basmati rice
Optional recommended extras
 ½ fresh red jalapenos, finely sliced (remove seeds if you want to keep the heat down)
 1 tsp garam masala

Directions

1

Cook the lentils in salted water following the coking instruction written on the packet (this can vary from 15 to 35 minutes depending on the lentils type). When they are soft, drain them and set them aside.
(Tip: if you have a pressure pot you can halve the time).

2

At the same time boil the basmati rice in salted water, drain and set it aside.

3

Toast the spices in a dry frying pan over medium heat, stirring, for 30 seconds.

4

Add the coconut oil to the pan, the shallot, ginger and cook, stirring, for 4-5 minutes until edges are golden.

5

Add the tomatoes, spinach, drained lentils, salt, chopped coriander and gradually the coconut milk (starting with 1/2 tin). Simmer for 15 minutes, stirring regularly and add more coconut milk if it's too thick (if it's too liquid leave it to simmer longer).

6

Adjust with salt, pepper and additional spicies (if needed), stir and serve with basmati rice, fresh coriander and sliced jalapenos.

Healthy and Creamy Vegan Lentil Curry

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