Apr 302020

Lentil Curry with vegetables & coconut milk

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Lentil Curry with vegetables & coconut milk
Original recipe by *In pursuit of more* found on yummly: https://www.yummly.com/recipe/Lentil-Vegetable-Curry-with-Tomato-_-Coconut-Milk-2572980?prm-v1#directions I made some adjustments on the veg and spices.
Prep Time 15
Cook Time 55
Servings
Ingredients
Prep Time 15
Cook Time 55
Servings
Ingredients
Instructions
  1. Measure out all of your spices in advance to save stress & time while you are cooking them. This will ensure you can enjoy the cooking process and avoid burning these delicate spices.
  2. Measure the mustard & cumin seeds & set aside together.
  3. Combine the coriander, garam masala, curry, turmeric, cayenne, & 1 tsp salt and set aside together. Chop the onions & potatoes, and mince the ginger.
  4. In a large pan, heat the olive oil on medium heat until hot, about 1 minute. Add the mustard seeds and cumin seeds & cook, stirring for about 1 minute, or until the mustard seeds are popping.
  5. Add the chopped onion & ginger and cook, stirring for 5-6 minutes, until the onion is translucent.
  6. Add the remaining spices & minced garlic to the pot & cook for another 1-2 minutes, until fragrant (be sure to stir the whole time to avoid burning).
  7. When the spices are smelling wonderful, add the lentils, tomato puree, coconut milk, stock, & the last 1 tsp salt & stir well.
  8. Cover with a lid & bring to a gentle boil over medium-high heat. Cook at a gentle simmer with the lid on for 40-45 minutes, until the lentils are soft, & the flavours are well incorporated.
  9. Just before serving, add the spinach in batches & cook for a further 5 minutes.
  10. Serve with plenty of ground black pepper & freshly chopped cilantro, (Optional)
  11. This curry (like most curries) will taste even better the next day and in the days following, so make a batch and enjoy it with naan bread

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