A delicious, plant-based curry recipe which I adapted for enabling higher protein content, a great texture and authentic flavour. Easy to make and a definite crowd pleaser, even for meat eaters!
Enjoy!
Serves 4-6
Ingredients:
1.5 tbsp coconut oil or olive oil
2 small red onions (or one large), diced into cubes
3 garlic cloves, chopped
1 tbsp medium curry powder
1 tsp ground turmeric
1 tsp lemon zest
1 inch fresh ginger, chopped
1 tin of chopped tomatoes
1 tbsp tomato puree
1 can full fat coconut milk
1/2 cup water
1/3 cup red lentils
1 tin chickpeas (drained)
A pinch of coarse sea salt
*Serve with basmati rice and a big handful of fresh coriander for garnish, natural greek yoghurt and mango chutney for serving (optional).
Method:
On a medium heat, add the oil to a large sautee pan or wok.
Add the onion and cook until softened, about 5 mins.
Reduce the heat to medium-low and add the garlic, ginger, curry powder and turmeric. Cook for another minute to coat everything in the spices.
Add the red lentils, can of tomatoes + tomato puree plus the coconut milk and stir together. Increase the heat a little and simmer gently for 2-3 mins.
Add the drained chickpeas, grate in the lemon zest and add a pinch of salt to the pan.
Put the lid on and continue to simmer gently for 20-30 mins, until the lentils are soft (you may need to add in 1/2 cup water half way through to loosen the sauce if it gets rather thick – just keep a check on it now and then, giving a stir to see how it’s doing).
Serve with rice, fresh coriander, natural yoghurt and mango chutney!
