Creamy Coconut, Brown Lentil & Vegetable Curry
Rating:
Ingredients:
- 1 Tbsp oil
- 1 brown onion, finely diced
- 2 cloves garlic, minced or finely grated
- 1 thumb-sized piece fresh ginger, grated (around 1 Tbsp)
- 4 tsp mild curry powder
- ½ tsp chili flakes
- 2 cups diced mixed veggies (e.g. carrot, broccoli, beans)
- 1 400g tin pureed tomatoes
- 1 400g tin coconut milk
- 1 400g tin brown lentils
- 300g firm tofu
- 2 packed cups of baby spinach
- 1 small lemon
- Salt and pepper, to taste
- Serve with: rice or quinoa
Method:
- Add the oil to a large deep fry-pan and turn heat onto low.
- Once the fry-pan is hot, sauté onions, garlic and ginger for five minutes or until the onions are soft. Add the curry powder and veggies and sauté for another two minutes.
- Add the tinned tomatoes, coconut milk and cubed tofu (if using), and mix well. Bring to a boil, then reduce the heat to a low and simmer for 15 minutes, stirring occasionally.
- Open tin of lentils. Drain liquid and rinse. Add to curry, along with the spinach. Mix, and then simmer for another 5 minutes.
- Add the juice of ½ lemon (reserve the other half to serve as wedges with your curry on the side) and season with salt and pepper to taste. Mix well, taste test and adjust with extra salt or lemon juice if needed - the salt and lemon juice will bring it all alive.
Notes:
Sensitive to spice? For a milder curry drop the curry powder down to 1 Tbsp.
Wanting to bump up the protein, but keep it plant-based? Add in cubed tofu squares in step 3.
Wanting to change the protein to something animal-based e.g. chicken? Simply cook the meat in step two, adding it after you’ve cooked the onions, garlic and ginger. Feel free to keep the tinned lentils! This will no longer be a vegan or vegetarian friendly dish.
Garnish ideas: Coriander, chili flakes and a spoonful of dairy or coconut yoghurt.