Brown Lentil Curry

Vegan

Ingredients

1 Tbsp fresh ginger 

4 cloves garlic 

1 tsp cumin seeds

1 tsp ground coriander 

1 Tbsp fresh coriander root (optional) (Wairuna Organics)

4 tsp garam marsala

2 red chillies 

1 tsp turmeric 

2 Tbsp oil

1 onion 

1 tin of chopped tomatoes 400gm

2x 400gm tins of brown lentils 

1 400gm tin of water

Method

Put the first ginger, garlic, cumin, ground coriander, root coriander, garam marsala, chillies and turmeric into a food processor and pulse till a smooth paste.  Chop onion and fry in oil until fragrant and golden, add the spice paste and fry for 2 minutes. Add the tins of tomatoes and lentils and a tin of water. Simmer for 30 minutes.  Serve with a salad (I’ve used Salad Days Seasonal Slaw), chutney or relish (I’ve used Port Larder Beetroot and Orange Relish) or minted yoghurt.

Vendors


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