Lentil curry

main dish Soups and stew indian
Total: 1 hr | Active: 35 min.
vegan, lactose-free, gluten-free

I make all kinds of curries on a weekly basis. There's often nothing better than sitting down to a warm and hearty curry of an evening, particularly in the colder months. What's more, curries are incredibly practical. Once you've accumulated a selection of spices, you can whip up a delicious curry with whatever vegetables you like. To give your curry a bit of substance, simply add red lentils. Not only will they give your curry a wonderfully creamy texture, but they are also an excellent source of plant protein. This curry was so good that I made it again just three days after trialling it.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Curry
1 tbsp coconut oil
1 tsp cumin
1 tsp cardamom pod
1 tbsp garam masala
1 tsp ground coriander seeds
1 tsp turmeric
1 tsp ginger, finely grated
2  garlic cloves, finely chopped
1  onion, finely chopped
1 tbsp tomato puree
2  bay leaves
2  carrots, diced
200 g waxy potatoes, diced
100 g red lentils
400 g chopped tomatoes
½  lemon, use only the juice
3 dl water
100 g baby spinach
3 tbsp coconut milk
1 ½ tsp salt
Garnish
2 tbsp coconut milk
½ bunch coriander, roughly chopped

How it's done

Curry

Heat the coconut oil in a pan, toast the cumin and cardamom until the aroma is released. Add the garam masala, coriander, turmeric, ginger, garlic and onion, sauté for approx. 3 mins. Add the tomato puree, bay leaf, carrots and potatoes, cook briefly. Add the lentils and tomatoes, pour in the lemon juice and water. Bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Add the spinach, simmer for a further 5 mins. Stir in the coconut milk, season with salt.

Garnish

Plate up the curry, garnish with coconut milk and coriander.

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