Stir well, pop the lid on, bring to the boil, then immediately turn down to a medium simmer for 20 minutes, stirring regularly right to the bottom of the pan to make sure the lentils don’t stick. 2. They’re easy to cook with, store well in the cupboard (which makes them perfect for those days you’ve not done a food shop) and have lots of health benefits. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Scroll down for recipe list and ingredient card, 1. It is perfect for busy weeknights, because it is hearty, healthy, and ready to eat in just 30 minutes. ». Rinse and pick over the lentils. Add the lentils. After the lentils and potatoes have cooked for 20 minutes, they should be tender. Scroll down for recipe list and ingredient card. Disclosure and Privacy Policy. Stir from time to time. Privacy Policy, Finely dice the onion, ginger and garlic (I use my food processor), Add the diced onion, ginger and garlic and fry on medium heat until beginning to caramelise (about 6 minutes), Next, add in the curry powder, cumin, turmeric and chilli powder, Stir to coat the onions and fry for 30 seconds, Pour in the drained lentils, tomato puree, Honey and water - stir to combine, Then pour in the tin of coconut milk, stir to combine, Bring to simmer and cook for 20 minutes (or until the lentils are cooked and sauce thick), Turn off the heat then sprinkle in the garam masala and chopped coriander - stir to mix through, Serve! Fill up on a hearty vegetarian dinner with our top lentil curry recipes. This Indian Coconut Lentil Curry recipe is naturally vegan, vegetarian, and gluten-free. Heat oil in a large non-stick pan then add in the onion mixture. Cook for a few minutes. Meanwhile, if you are making the broccoli and asparagus, preheat the oven to 220C/200C fan/gas mark 7 and place the coconut oil, ghee or butter for the veg in a large baking tray to melt. Take off the heat and taste the curry for seasoning. Here’s one of my favourite lentil curries! Vegetarian . 3. Serve in four bowls, topping with the broccoli and asparagus, if using, hot from the oven. It’s delicious, easy and packed full of goodness! Cook for 20 minutes, until thickened and the lentils, are cooked (should be soft but have a slight bite). 1. It’s a mild, Indian inspired dish which is amazing as a main course with rice and naan, or as a side dish at a dinner party. A storecupboard spice pot with red and green lentils, chickpeas and coriander. Then turn off the heat and add in the coriander and garam masala. All Right Reserved. Toss them in with a pinch of salt and pepper and the mustard and cumin seeds, then place back in the oven for 12 minutes, turning halfway, until just tender. Save my name, email, and website in this browser for the next time I comment. Rinse until the water runs clear . Ingredients 14.1 oz / 400 gram /4 dl thick coconut milk 15,9 oz / 450 gram white, preferably small mushrooms 1 teaspoon of salt (or less according to your own taste) 1/2 teaspoon of turmeric powder 4 tablespoons oil (coconut or sunflower oil) 6 tablespoons of finely chopped shallot Stir in the tomatoes and coconut milk. Then add in the tomato puree, lentils, honey, coconut milk and water, 8. Add the garlic, ginger, and curry powder and cook for 1 minute until fragrant. I chose to do this in my food processor to save time, but if you don’t have one – chop by hand. Instead of coconut milk, you can use powdered coconut milk (make it up with water as per the instructions). Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months. Subscribe for new and popular recipes, delivered straight to your inbox. Put those red, green or puy lentils to good use with chunky veg and aromatic spices. Add the potatoes and turn up the heat, stirring from time to time for a few minutes so the potatoes are coated in the spices. Stir to mix through – then it’s ready to serve! If you're tracking these things for medical purposes please consult an outside, trusted source. To make the spice mix, toast the seeds, cardamom pods and curry leaves in  a dry saucepan on a high heat for a minute, until fragrant and lightly toasted, then tip them  into a pestle and mortar and set aside. I often make extra and enjoy over a few days as a packed lunch at work – served alone topped with coriander, it’s delish! 260 ratings 4.8 out of 5 star rating. Indian Coconut Chickpea Curry (Healthy & Vegan), Indian Coconut Chicken Curry (Whole30, Paleo, GF), « How to Make a Healthy Homemade Protein Shake, Chinese Chicken Fried Rice (Better than Takeout!) Meanwhile, roughly pound the toasted seeds (discard the cardamom pods and leave the curry leaves whole). We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Lentils are my go-to easy meal ingredient. Once melted, remove the baking tray from the oven and add the broccoli and asparagus. Learn how to make homemade coconut lentil curry with this quick and easy recipe!

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