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Curry Lentil Recipe

curry lentil dish
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This dish is quick, simple and delicious and can be modified to suit any palate. It’s great when you need to clear out the fridge, so feel free to substitute or add any vegetables. The more, the merrier.

Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 red pepper, finely diced
  • 2 cloves garlic, crushed
  • 2 sticks celery – sliced                                                    
  • 3 carrots, grated
  • 1 teaspoon curry powder                                                
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric                                                        
  • ¾ cup tomato puree
  • 2 cups dry green lentils
  • 6 cups (1.5 litres) liquid (I use vegetable broth)
  • 1 bay leaf
  • 2 teaspoons brown sugar
  • Half a cup of chopped fresh parsley                                          
  • 2 tablespoons coconut cream (the thick layer on top of a tin of coconut milk)
  • A pinch, grind, swish or sprinkle of salt
  • To garnish – Half-bunch fresh chives or spring onions, sliced and chopped

Instructions

  • Preheat oven to 180˚C/350˚F
  • In a 5- or 6-quart oven-proof pot, heat the olive oil and butter. Add the onion and celery and saute for 3 – 4 minutes, until it begins to soften.
  • Add the garlic and red pepper, give it a swirl and fry for a sauté for a further minute
  • Add the curry powder, cumin and turmeric and fry over low heat for 2 minutes. Add the tomato puree and mix it well.
  • Add the grated carrots, followed by the lentils, stock, sugar and bay leaf – mix well.
  • Bring to a rapid simmer and then transfer to the over for 40 – 50 minutes.
  • Check on the liquid levels after 30 minutes, as sometimes lentils can absorb water more or less rapidly. Give it a light stir and if it’s looking a bit dry, add more liquid. If it’s looking very watery then continue to bake with the lid off the pot.
  • Remove from the oven, stir in the parsley and add the coconut cream.
  • Leave the curry to cool for 10-15 minutes and sprinkle the chives on top just before serving. 

Notes

I like to serve mine with brown rice or toasted naan bread. Fresh coriander, shredded coconut, chili flakes and mango chutney on the side add a lovely touch for diners to build their own bowl of deliciousness.

You can reheat up to 3 days after or freeze to enjoy at a later date. This dish tastes better the longer it sits, so it’s great to make on a Sunday and keep as a meal later in the week. Ideal vegan option (minus the butter) if you’re hosting a dinner party, as you can make this a few days before, knowing it’ll taste even better when you serve it up.

Find it online: https://juliapratten.com/curry-lentil-recipe/