Lentil Curry
Description
A flavourful vegetarian dish, inspired by Indian cuisine.
Ingredients
At a glance
Difficulty
Moderate
Course
Main Courses
Serves
4
- Mustard seeds
- 1 clove
- Cinnamon
- Cumin
- Coriander seeds, crushed
- Cardamom seeds
- Turmeric
- Ginger
- 1 bay leaf
- Garam massala (Indian mix of spices)
- Fresh chilli (red or green), or chilli powder
- 2 garlic cloves, chopped
- 2 onions, chopped
- 1 red pepper
- 1 can chick peas
- Tomatoes (optional)
- 1 can coconut milk
- 350g lentils
Methods/steps
Cook the lentils as indicated on the packet (not too much, they mustn't be mushy).
Fry mustard seeds in oil, add the clove, cumin, cardamom, coriander and garam massala. Cook around 1 minute.
Add the bay leaf, then chopped onions, sliced chillies and garlic. Add the turmeric, ginger and cinnamon, then peppers in cubes, salt and pepper. Cook till the peppers are just tender.
Add the chick peas (and tomatoes if you wish, peeled and diced), cook for 5 to 10 minutes.
Add the lentils. Then add coconut milk.
Check the seasoning (salt and pepper, chilli), then it's ready to serve.
Fry mustard seeds in oil, add the clove, cumin, cardamom, coriander and garam massala. Cook around 1 minute.
Add the bay leaf, then chopped onions, sliced chillies and garlic. Add the turmeric, ginger and cinnamon, then peppers in cubes, salt and pepper. Cook till the peppers are just tender.
Add the chick peas (and tomatoes if you wish, peeled and diced), cook for 5 to 10 minutes.
Add the lentils. Then add coconut milk.
Check the seasoning (salt and pepper, chilli), then it's ready to serve.
Reviews
Additional Tips
This dish can be served with sliced bananas or diced mango, mixed with (grated) coconut and (mild) slices of chilli.
Another lovely accompaniment is diced tomatoes or sliced peppers in the Indian way (mixed with mild vinegar, e.g. cider vinegar, a bit of cane sugar and coriander leaves).
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