Ingredients
- 1 onion, peeled
- 6 cloves garlic, peeled
- 1 tbs fresh ginger
- 1 tsp sea salt
- 1 tbs vegetable oil, for frying
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 1 tbs curry powder
- 1 tsp mild chilli Powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground fenugreek
- ½ tsp ground cinnamon
- 2 tbs tomato puree
- 2 potatoes, peeled & cubed
- 480ml low salt vegetable stock
- 240 ml vegan Cream, or coconut milk
- 1 tbs brown sugar
- Fresh coriander chilli garnish
- Rice
SERVE WITH
Instructions
- Add the onion, garlic, ginger & salt to your food processor with a splash of water & blitz to form a paste.
- Place a medium sized, non-stick saucepan over a medium heat and add the spices. Pan roast them for a minute or two before adding the paste & the oil.
- Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato and lentils.
- Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream.
- Add the brown sugar, then pop a lid on the pan and let the curry bubble away for 15-20 minutes. Turn the heat down low & don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
- After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
- Serve the curry with rice or sides of your choice & garnish with coriander and chilli.
Good to know!
- This dish can be served with rice, bread or as a stand alone dish.
- Add some plant-based yoghurt on the side if it's too spicy.
2 comments
Tried this tonight for the first time. It was amazing, absolutely delicious, such a depth of flavour, perfect as is but you could also add other root veg too.
Tried this tonight for the first time. OMG it was amazing, perfect as is but you could also add other root veg too. Absolutely delicious, such a depth of flavour.