Prep 10 mins
Cook 20 mins
This is my own recipe combining several of my favourite ingredients. This can be altered in a variety of ways, including adding different vegetables such as cauliflower or white potato, adding grilled chicken, paneer or a tin or two of chickpeas. This makes a substantial batch, which I usually portion out and freeze.
- 20 g oil (or butter)
- 4 garlic cloves, minced
- 75 g fresh ginger, minced
- 150 g white onions, diced
- 2 red chilies, seeded and chopped finely
- 1⁄4 cup curry powder (I use Schwartz)
- 1 teaspoon salt (or to taste)
- 350 g red lentils (dry, rinsed)
- 700 g sweet potatoes, peeled and diced
- 200 g courgettes, chopped
- 1 cup coconut cream
- Heat oil in a large pan over medium high heat.
- Sauté the onions, garlic and ginger until onions are tender, but not browned.
- Add the curry powder and stir through.
- Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
- Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
- Add coconut milk and simmer for a few minutes.
- Serve over rice, with naan or just enjoy on its own.
Made half a recipe and was good but not spicy enough for us. Need to get fresh curry powder or make my own. Didn't have zucchini so used spinach. Served with Madhur Jaffrey's Naan Bread and Indian Rice Pudding.
Soooooooooo very very nice. I halved the recipe which was simple enough. But I do have a confession to make - I forgot to add the coconut cream and only realised when I had served it and started eating. :-( However it still was delicious and didn't seem to detract from the meal. Served with a dollop of Greek Yoghurt and popadums. Made for PAC Fall 2012.