Lentil curry

    (1)
    1 hour 15 min

    This vegetarian lentil curry is delicious, especially if you prepare it a day in advance and reheat. Serve curry with basmati rice or Indian bread, such as naan.


    6 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons butter
    • 1 onion, diced
    • 2 carrots, diced
    • 1 fresh chilli pepper, finely chopped
    • 1½ tablespoons freshly grated ginger
    • 1 clove of garlic, crushed
    • 1 teaspoon of ground turmeric
    • 1 pinch of ground fenugreek
    • 2 teaspoons of Madras curry powder
    • ½ teaspoon of salt
    • 1 (400g) tin coconut milk
    • 1½ vegetable stock or water
    • 5 tablespoons of tomato passata
    • 350g lentils, rinsed
    • 1 lime, juiced
    • 4 tablespoons of coarsely chopped coriander leaves

    Method
    Prep:15min  ›  Cook:55min  ›  Extra time:5min  ›  Ready in:1hr15min 

    1. Melt butter in a saucepan over medium heat. Add diced onion, carrots and chilli pepper; cook and stir until vegetables are starting to soften, about 5 minutes.
    2. Stir in grated ginger, garlic, turmeric, fenugreek, curry powder and salt; cook for 1 minute.
    3. Pour in coconut milk, stock, tomato passata and lentils.
    4. Bring to the boil; lower heat and simmer for 30 to 40 minutes, stirring every so often, until lentils are cooked.
    5. Season with lime juice and serve with freshly chopped coriander leaves.

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