You need to be a subscriber to join the conversation. Choose the type of message you'd like to post. Simmer and cover (slightly ajar) to cook. Lentils. Bring to a boil over medium-high heat. Add the chopped red onion into a large saucepan and cook on moderate heat for 5 minutes until soft. Toss them in with a pinch of salt and pepper and the mustard and cumin seeds, then place back in the oven for 12 minutes, turning halfway, until just tender. Wash the spinach and leave aside. Add the water and scrape up any browned bits from the bottom of the pan. Add the Turmeric to the water for a bit of taste and colour. Ginger (thumb Size) 4 cloves of Garlic; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp medium curry powder; 2 fresh tomatoes (chopped into quarters) 1/3 tin of coconut milk; handful of Coriander ; 5 Birds Eye chillies; 100g red lentils… Or substitute the rice for a warm Naan Bread. We rely on advertising to help fund our award-winning journalism. Add the lentils, sweet potato, turmeric, garam masala, curry powder, salt, and pepper. New! Stir occasionally to make sure nothing is sticking. It’s loaded with exotic spices, tender lentils, sweet potatoes, carrots, bell peppers and cauliflower all simmered with crushed tomatoes, fire-roasted tomatoes and creamy coconut milk. 1 medium sweet potatoes (300g) 1 red pepper. 1 aubergine. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. 1 tsp mustard seeds (optional) 1 tablespoon curry powder How to make Spinach and lentil curry. Prep time: 10 minutes | Cooking time: 50 minutes, For the Sri Lankan spice mix (or replace with 1½ tbsp curry powder, 1 tsp ground cinnamon and chilli flakes, all added to taste), For the asparagus and broccoli (optional). Directions: 1. Vegetarian Thai curry paste. Let simmer for 10 minutes and drain. Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. Add the Curry paste mixture into the pan and cook for a few minutes until fragrant. Add the sweet potatoes, lentils and chickpeas to the pan and stir until the paste has evenly covered them. Add the potato and lentils and stir to coat with the spice mixture. Good Food DealGet 40% off when you adopt a Pomora olive tree. It takes less than an hour (mostly hands-off time) to make and … Leave out the broccoli and asparagus if you don’t have any, and stretch this out by serving with rice, naan or wraps to leave leftovers for the next day. At this point add the sweet potato cubes, lentils, plus salt and pepper. Stir in the 1/2 cup coconut milk … I usally add half a cup of water also. Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Sweet potato and lentil curry is the perfect vegetarian dinner ready in under 30 minutes, made with red lentils, sweet potato and coconut milk. This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Stir in the sweet potato and lentils, then add the coconut milk and stock. Add the potatoes and turn up the heat, stirring from time to time for a few minutes so the potatoes are coated in the spices. Meanwhile bring a saucepan of water to the boil and add the Basmati Rice. While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, sriracha, and spices. ; Add the brown lentils, give a stir and pressure cook on high for 10 minutes. used sweet potatoes because i thought that they’d taste better with the coconut milk. November 14, 2020 by by 1 x 400g tin of low fat coconut milk. A cozy, hearty, and flavorful dinner. Member recipes are not tested in the GoodFood kitchen. Pour coconut milk over tomato mixture and whisk in curry paste and sugar until smooth. Stir occasionally … 3. Add a tbsp of nut oil/cooking oil in a large Saucepan. Once the sauce is seasoned, add your lentils … While you give your lentils a quick boil, prepare a coconut curry sauce with spices, ginger, garlic, and a healthy dose of coconut milk (check out my DIY Coconut Milk recipe). Take off the heat and taste the curry for seasoning. Creamy coconut milk, protein-packed red lentils, and aromatic herbs and spices combine to create this comforting, satisfying, but totally-good-for-ya curry… Stir well, pop the lid on, bring to the boil, then immediately turn down to a medium simmer for 20 minutes, stirring regularly right to the bottom of the pan to make sure the lentils don’t stick. You could even bake a few eggs into the leftovers for brunch. Put all the Ingredients listed in the Curry Paste into a small blender and wizz for a few seconds until you have a nice smooth paste. If you want an extra kick add 2 more chilies. Pair with some Turmeric and Coconut Rice and a dash of Coriander. This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach 20 mins . Instead of coconut milk, you can use powdered coconut milk (make it up with water as per the instructions). Stir to combine everything. Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. 1 tbsp tamari or soy sauce. Cook these for a couple of minutes and then add the chopped tomatoes and remaining Coconut milk. Cover with a lid and bring to a gentle boil over medium-high heat. Once melted, remove the baking tray from the oven and add the broccoli and asparagus. Read our community guidelines in full, A versatile vegetarian curry perfect for scooping up with naan, Why roasted hazelnuts make the very best biscuits, Robin biscuits to hang on the tree recipe, Christmas chocolate cake with Marsala cream recipe, Maple-glazed chicken with spiced cornbread and bacon recipe, Prawns with herb mayonnaise and Richard Corrigan’s soda bread recipe, Dark chocolate and maple pecan pie recipe, Buffalo chicken thighs and blue cheese sauce recipe, Baked Tunworth with salt and vinegar potatoes and pickle salsa recipe, 8 curry leaves (you might have luck finding them in the freezer aisle), 2 large onions of any colour, finely sliced, 5 fat garlic cloves, finely chopped or grated, 1 large thumb of fresh ginger, peeled and finely chopped or grated, 750g new potatoes (about six medium ones), quartered, 1.5 litres chicken  broth or vegetable stock, or as needed, 200g purple sprouting broccoli or regular  broccoli florets. Serve in four bowls, topping with the broccoli and asparagus, if using, hot from the oven. Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils … Add all the spices, salt and tomato paste, stir for 1 minute. Stir the tomato purée and a pinch of salt and pepper into the potatoes, then add the lentils, broth or stock, and coconut milk. This Vegan Lentil and Potato Curry with Spinach is packed with nutrient-filled and fiber-filled ingredients. lentil mushroom coconut milk curry. Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. 1 tablespoon mild curry powder 1 teaspoon ginger powder 1/2 teaspoon sea salt Freshly ground black pepper 3 1/2 cups vegetable broth or water 1/2 cup coconut milk. Stir in the chopped green pepper and cooked lentils. Meanwhile, roughly pound the toasted seeds (discard the cardamom pods and leave the curry leaves whole). Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making … At the same time the lentils … Add the garlic, ginger and carrots, saute 3 more minutes, stirring. When time … Reduce to a simmer and cook for twenty-five minutes, or until the lentils and sweet potato are tender. And that’s about it. Add the peas to the curry and simmer, uncovered, for 5 minutes. 2 litres of veg stock or water. Preheat oven to 180c, fan setting. Add in the spices and cook for 1 minute. Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut). Add the broth and bring to a boil. 200g split red lentils. For 3 - 4 people I would recommend 2/3 of a standard packet of Basmati Rice. This creamy Coconut & Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! Cook for a few minutes. Let simmer another few minutes. Stir from time to time. Oil- use coconut oil, olive oil, or any other flavorless oil. To serve add some fresh Coriander on top and for an added garnish you could mix some chopped cucumber with Yoghurt and season with salt and Pepper. Give the mixture a good stir and simmer for about 20-25 minutes until lentils and potatoes are soft. Of course there are a few other ingredients to make it extra tasty – I couldn’t resist adding some extra garlic and chilli – but those four ingredients form 99% of this lentil Thai curry… This lentil curry recipe is sensationally delicious, ridiculously easy and will satisfy even your toughest critic! Cook at a gentle simmer with the lid on for 40-45 minutes, until the lentils are soft, and the flavours are well incorporated. Next, pour in the broth, coconut milk, lentils, sweet potato, cashews, raisins, and shredded coconut. Add the oil, ghee or butter for the curry to  the saucepan and fry the sliced onion for 10 minutes over a medium heat, until soft and turning golden at the edges. Coconut milk. Ingredients: 1 cup red lentils, rinsed 1 large sweet potato 1 large or 2 medium white potatoes 1 large carrot 1 medium onion 4-5 garlic cloves 1 thumb piece size ginger, ~1 tbsp grated 2 tbsp curry powder 1 tbsp plus 1/2 tbsp avocado oil 5 cups water or vegetable broth 1 can coconut milk A small bunch of fresh cilantro, chopped Juice of 1 large lemon Salt, pepper and chili pepper to taste 1 tbsp coriander seeds or ground coriander. 1 tbsp cumin seeds or ground cumin. Now wash the lentils and add it to a medium-sized pan with the 1 ¾ cups of water, garlic, turmeric, and salt and cook on medium heat until the lentils … Put in the remaining fresh tomatoes, Cinammon sticks, salt and sugar. Lentil Curry. Add the pounded seeds, curry leaves and all the other ground spices for the spice mix to the onions, along with the garlic and ginger. Meanwhile, if you are making the broccoli and asparagus, preheat the oven to 220C/200C fan/gas mark 7 and place the coconut oil, ghee or butter for the veg in a large baking tray to melt. I’m in a busier season of life right now. Meanwhile, cook the basmati rice as per the packet instructions. Set Instant Pot to the Saute function, heat the oil and saute the onion, until fragrant, about 3 minutes. Lentil & sweet potato curry. Bring to the boil, then reduce to a simmer and cook for 25 minutes, until the lentils and sweet potatoes are tender. doubled the recipe, used a whole head of cauliflower, increase the lentils to 1.25 cups, used canned whole peeled tomatoes that i mashed with a wooden spoon, used a whole onion instead of shallots, added garlic cloves, increased the liquid amount overall and omitted the coconut … Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. Add more stock, broth or water if they threaten to stick, or if you like your curry a bit looser. I usually sit it in water first to get rid of the starch. Reduce heat and simmer, partially covered. Heat the oil in a large … There … Stirring every 15 minutes or so. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Keep warm until needed. 4. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Stir in the coconut milk and simmer for a … Add the coconut milk and kale to the pot and stir. After the lentils and potatoes have cooked for 20 minutes, they should be tender. Easy . Sprinkle curry powder, turmeric, and cayenne over diced sweet potatoes and toss to coat. Sweet potatoes are there to help bulk up the curry, lentils to add protein and texture, coconut milk to give it that nice richness, ginger and garlic for a little kick, tomato to round out the sweetness and elevate the flavor of the curry … Sweet potato. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Add seasoned sweet potatoes, cover, and simmer for 25 to 30 minutes, or until sweet potatoes are tender. Add the desicated coconut and stir. HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. 261 ratings 4.8 out of 5 star rating. Perfect Autum lentil Curry with a fragrant Homemade paste, Fresh tomatoes and soft sweet Potato to keep you warm. The main ingredient is cooked lentils, which you cook in a saucepan with water according to the package ingredients. When the spices are smelling wonderful, add the lentils, tomatoes, chopped yams, coconut milk, water, and the last 1 tsp salt and stir well. 1 teaspoons salt. Season the sweet potato … Lentil, pea and potato curry. Stir the tomato purée and a pinch of salt and pepper into the potatoes, then add the lentils, broth or stock, and coconut milk. To make the spice mix, toast the seeds, cardamom pods and curry leaves in  a dry saucepan on a high heat for a minute, until fragrant and lightly toasted, then tip them  into a pestle and mortar and set aside. Saucepan and cook on moderate heat for 5 minutes milk and stock extra kick 2! 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