Puy Lentil Curry

Curry night has to be one of the best nights of the week right? This is a simple one to make plant-based too. Lentils carry the spicy flavours perfectly and are full of protein and fibre.

Recipe by Gaz Oakley

Serves 4
40 minutes
3 pans
Beginner

Suitable for vegans

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
2 cups / 480ml Vegetable Stock
1 cup / 240 ml Vegan Cream, or Coconut Milk
1 tbs Brown Sugar

Serve with

Fresh Coriander & Chilli Garnish
Rice

Instructions

1. Add the onion, garlic, ginger & salt to your food processor with a splash of water & blitz to form a paste.
2. 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.
3. Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato & lentils
4. Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream
5. 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.
6. After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
7. Serve the curry with rice or sides of your choice & garnish with coriander and chilli.