On a Winters night there’s nothing better than a bowl of this moreish, mild, vegetarian curry. Its a great tasting, guilt free comfort food that is easy to prepare, packed with nutrition and low in calories. With a side of basmati rice, nan bread or papadams and a drizzle of plain yogurt, this will become a family favorite. In the unlikely event that you have leftovers, they keep well, and can be frozen.
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- cup dried red lentils rinsed under cold water
- 1 large brown onion diced
- 2 cloves of garlic finely diced
- 2 cm piece fresh ginger peeled & finely diced
- 1 tbs olive oil
- 1 birdseye chilli finely diced with the seeds
- 1 tsp coriander seeds see note
- 1 tsp cummin seeds see nte
- 1 tsp black mustard seeds
- 12 curry leaves
- 2 tsp ground turmeric
- 1 tsp garam masala
- 1 400g can light coconut milk
- 1 400g diced tomatoes
- 2 1/4 cups vegetable stock
- 1/2 lemon juiced
- 1/2 tsp salt
- black pepper
Ingredients
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Instructions
- Place the coriander and cummin seeds in your smallest frying pan and dry fry on a low heat for two minutes to release the aromas. Finely grind in a mortar and pestle and set aside. Alternatively, you can use 1tsp each of pre ground spices.
- In a heavy based pan, heat the oil and gently saute the onion for 10 minutes without browning.
- Add the ginger , garlic and chilli and saute for a further 2 or 3 minutes.
- To the onion and garlic, add the ground coriander and cumin, turmeric, mustard seeds, curry leaves and garam masala and cook for one minute.
- Add the lentils, tomatoes, stock and coconut milk, salt and pepper.
- Gently simmer with the lid on for approximately 45 minutes to 1 hour ( depending on the consistancy you prefer) until thick and tender.
- Just before serving, stir through the lemon juice.
- Serve with basmati rice , nan bread and a little plain yogurt
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