I don’t normally publish recipes. Not that I don’t like food (I do, I do!), but somehow there are always green issues to discuss first. But anyway, with Change the World Wednesday asking us to be mindful of our food and try to eat at least one vegetarian if not vegan meal this week, I’m enjoying one of my favourite curries.
So here’s the recipe I use, taken gratefully from “The Curry & Chilli Cookbook” produced by Woolworths, Australia.
Red Lentil Curry
Preparation Time 15 minutes, Total Cooking Time about 30 minutes, Serves 4
- 1 cup / 250g / 8 oz red lentils, rinsed and drained
- 2 cups / 500g / 16 fl oz vegetable stock / broth
- 1/2 teaspoon ground turmeric
- A knob of butter or ghee or oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 large green chilli, seeded and finely chopped (or use dried chilli flakes)
- 2 teaspoons cumin seeds (or ground cumin if you prefer – I like the crunch of the cumin seeds)
- 2 teaspoons coriander seeds (or ground coriander if you prefer)
- 2 tomatoes, chopped
- 1/2 cup / 125 ml / 4 fl oz coconut milk or cream
1. Place the lentils, stock and turmeric in a large, heavy-based saucepan. Bring to the boil, reduce heat and simmer, covered, for 10-15 minutes or until just tender. Stir occasionally, make sure the mixture doesn’t stick to the bottom of the pan.
2. Meanwhile, heat the ghee / butter / oil in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chilli, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onions and spices into the lentil mixture and then add the tomato. Simmer over a very low heat, stirring frequently.
3. Season to taste with salt and pepper, and str in the coconut milk / cream until heated through. Serve with naan bread or rice.
Nutrition per Serve: Protein 15g, Fat 10g, Carbs 25g, Dietary Fibre 10g, Cholesterol 35mg, 1500kJ / 355 calories
I normally serve this with spicy roasted butternut – place chopped butternut squash into a roasting pan. Mix together extra virgin olive oil, 4 drops sesame seed oil, 1 teaspoon cumin seeds, 1 level teaspoon garam masala powder, 1/2 teaspoon coriander seeds, 1/2 teaspoon chilli flakes, and 2 teaspoons raw honey. Drizzle over the butternut and roast at 180C / 350 F for about 30 minutes or until soft.
