Recipe

Red Lentil Curry

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Red Lentil Curry

Curried potatoes, carrots and red lentils on basmati rice, with onion and tomato sambal on the side. Garnished with fresh coriander.




Ingredients to serve 2

  • ½ cup x red lentils
  • 1 x potatoes - peel and dice
  • 2 x carrots - peel and slice
  • ½ x red onion - peel and chop finely
  • 1 clove x garlic - crush, peel & chop finely
  • 2 tbsp x curry powder (use less for less heat)
  • 2 tsp x vegetable stock granules
  • 2 cups x boiling water (for veg stock)
  • 1 tbsp x fresh coriander - chop coarsely
  • ½ cup x basmati rice
  • ½ x tomato
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x red lentils
  • 2 x potatoes - peel and dice
  • 4 x carrots - peel and slice
  • 1 x red onion - peel and chop finely
  • 2 cloves x garlic - crush, peel & chop finely
  • 4 tbsp x curry powder (use less for less heat)
  • 4 tsp x vegetable stock granules
  • 4 cups x boiling water (for veg stock)
  • 2 tbsp x fresh coriander - chop coarsely
  • 1 cup x basmati rice
  • 1 x tomato
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Prep: Prepare all ingredients as indicated above. Dissolve the vegetable stock granules in the boiling water. Stir well and set aside.

Step 2

Sambal: Mix the tomato and a quarter of the onion together in a small bowl.

Step 3

Lentil curry: Heat a few glugs of olive oil in a saucepan on medium heat and cook the garlic and remaining onion for 3-4 minutes until softened. Add the potatoes, carrots, salt and pepper and cook for about 3 more minutes, stirring occasionally. Now add the curry powder and vegetable stock and bring to the boil. Add the lentils, turn the heat down to low and simmer for 20 to 25 minutes until the potatoes are done. Stir occasionally and you may need to add a little more water during this time.

Step 3

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 10 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 4

Serve the curry on rice in a bowl and top with tomato and onion sambal. Scatter with coriander.