Basic But Brilliant Lentil Curry

The alternative name for this is ‘green, white and orange’ lentil curry because 1. I’m Irish 🇮🇪 2. It’s not very ‘authentic’ and 3. All the ingredients are either green, white or orangey red!

This is the kind of dinner you make with whatever ‘slightly past their best’ vegetables are lurking at the back of the fridge and the dusty tins you forgot were in the pantry. Feel free to add more veg or make any substitutions. You could add an onion at the start with the carrot, or peppers instead of the carrot. Or add a tin of corn!

It would also work with two tins of chickpeas, drained, instead of the lentils.

It might sound odd to use half a tin of coconut milk, but coconut milk is high in calories and saturated fats (‘unhealthy fats’) so I tend to use half a tin at a time. I always suggest using full-fat coconut milk and not the low-fat version – you are paying the same amount for a water-down version! Freeze the other half for next time.

Did you know you can freeze coconut milk? It’s a game-changer! Just give the can a good shake before you open it and stir to ensure the cream and water are combined.

Serves 4

Ingredients

250g dry red lentils – washed and soaked in water for at least an hour

1 Tbs oil – rapeseed or olive oil

3 cloves of garlic

1-inch piece of fresh ginger

1 medium carrot

1 Tbs medium curry powder – or more if you like more heat

1 tin chopped tomatoes

½ tin of coconut milk – freeze the rest in a lunch box/clean yoghurt carton

200g frozen peas / a few handfuls frozen of fresh spinach/ or a mix of peas and spinach

-        Serve with flatbread, rice, potatoes or quinoa

-        Yoghurt sauce : Greek yoghurt with a spoon of mint sauce is great on the side

-        Mango or apricot chutney, on top!

Method

Chop the garlic and peel and chop the ginger. Grate the carrot, no need to peel it first. 

Pour the oil into a large pan that has a lid and add the garlic, ginger and grated carrot. Add any additional veg you would like now. Cook on a low-medium heat for 7-10 minutes until they have softened.

Add the curry powder and mix well.

Rinse the soaked lentils and add them next. Mix well again.

Add the tinned tomatoes and the coconut milk. Stir well.

Put the lid on and cook for 10 minutes. After 10 minutes fill the tomato can with water, and add half the water to the pan along with the peas and/or spinach. Stir again.

Put the lid back on and cook for another 20 -25 minutes. Check every 5 -10 minutes, giving a stir and adding more of the water from the can if needed, depending on what consistency you prefer.

Season with salt and pepper.