A good old curry… I don’t think you can ever go wrong with this firm family favourite. If you are lucky to have some curry left over, it tastes even better the next day. Vegan & gluten free.
The secret to a flavoursome curry is cooking it on low temperature over a longer period of time. This way the meat will absorb all the delicious flavours from the spices and become very tender and juicy. However, I find that vegetable curries don’t need much time to cook, therefore the are on my top favourite list of quick and healthy family meals.
My next door Indian neighbour starts cooking her curries in the morning and all the spicy wafts make me want to invite myself to their dinner table… My neighbour has promised to show me how she makes her curries and I’m way too eager to learn her secrets.
For now though, I hope you enjoy this fuss free yet delicious and healthy red lentil curry.
Thank you for stopping by.
Red lentil curry
- 300 g red lentils , washed & drained
- 1 400g (14oz) tin chopped tomatoes
- 1 white onion , chopped
- 2 garlic cloves , crushed
- 1.5 - 2 litre vegetable stock
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp chili flakes (optional)
- Juice of 1 lemon
- 1 tbsp rapeseed oil (or olive oil)
- Salt & pepper to taste
- A bunch of fresh parsley
- 1. Fry the onions & garlic on a medium low heat with 1 tbsp of oil until golden brown. Add all the spices & juice of 1 lemon, stir & cook for a further 2 minutes.
- 2. Add the lentils & chopped tomatoes, stir and cook for 5 minutes on a medium heat.
- 3. Pour in 1.5L vegetable stock, cook for around 8-10 minutes to reduce the liquid. Cover with a lid and cook for a further 15 minutes until the lentils are cooked through. If the curry looks too thick, just add a little more stock.
- 4. Season with salt & pepper and garnish with fresh parsley just before serving.