Curries are a favourite in our house and this one is so quick and easy to make with minimal fresh ingredients making it the perfect store cupboard recipe. Ready in 30-mins or less you can serve this dish with wholegrain rice, naan bread or chapattis, potatoes, or even just add some extra stock and coconut milk for a soup. Perfect for batch cooking and freezing too. There’s nothing not to love about this dish.

Not a fan of lentils? No problem, substitute them for chickpeas, chicken, prawns, paneer or tofu – all work well in this dish, you just need to adjust the cooking time accordingly.

Time: 25-30 mins | Easy | Vegan | Gluten-free

Serves 4

Ingredients

  • 1 onion
  • 2 garlic cloves or 2 tsp garlic granules
  • 2 tsp fresh ginger grated or 2 tsp ground ginger
  • 1 red chilli (with or without seeds depending on how hot you want it) finely diced or pinch of dried chilli flakes or chilli powder
  • 2 tsp ground turmeric
  • 1.5 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp coconut oil
  • 300g red lentils
  • 400ml vegetable stock
  • 1 x 400g tins of chopped tomatoes
  • 1 x 400ml tin of coconut milk
  • 100g frozen or fresh spinach
  • Salt and pepper to season

Method

  1. Add dry spices to a dry, hot frying pan and heat for 1-2 mins to release flavours
  2. Add coconut oil to the pan and allow to melt
  3. Add the onion, garlic, ginger and chilli (if using fresh) and mix well on medium heat, add a splash of vegetable stock and cook for 3-4 minutes until onions have started to soften
  4. If serving with wholegrain rice put this on to cook now as per packet instructions
  5. Add lentils, rest of the stock, tomatoes and coconut milk, mix well and bring to the boil, reduce to medium heat (but still bubbling) and simmer for 15-mins, stirring regularly
  6. After 15-mins add the spinach, mix in and allow to wilt (about 5-mins), season with salt and pepper and serve

Remember you can substitute in chickpeas, chicken, prawns or paneer if you don’t fancy lentils in this recipe, just adjust the cooking times to suit.

If you try this dish please tag me in any photos @eat_breathe_believe

Enjoy!


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