Lentil curry



A one pot lentil curry that’s full of flavour. Perfect if you’re batch cooking as it freezes brilliantly! This recipe uses tamarind paste which you can swap for lemon juice, if you prefer.

Ingredients

3 garlic cloves, roughly chopped
5 curry leaves
3 tbsp vegetable oil
1 tsp cumin seeds
80g/2¾oz brown onions, finely chopped (about 1 medium onion)
½ tsp mild chilli powder
1 tsp ground turmeric
300g/10½oz red lentils
1.2 litres/2 pints warm water
80g/2¾oz tomatoes, finely chopped
1 tsp caster sugar
1 tsp tamarind paste
salt
1 tbsp chopped fresh coriander, to garnish
freshly cooked rice or chapatis, to serve

Method

Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.

Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through.

Stir in the tomatoes and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.

Add the tamarind paste and stir well. Garnish with the coriander and serve with rice or chapatis.

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