Red Lentil Curry

Red lentil curry is a hearty, tasty and comforting meal, that's easy to make and absolutely delicious.

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 463kcal

Pour the oil into a large saucepan and heat up to a medium-high heat.
1 tablespoon oil
Chuck the onion in and cook until softened.
1 onion
Now put in the garlic, ginger, chilli and the spices and cook for another minute.
4 cloves garlic, 1 inch ginger, 1 teaspoon mild chilli powder, 1 teaspoon ground cumin, 1 teaspoon garam masala, 2 teaspoon ground coriander, 4 teaspoon ground turmeric
Pour in the passata, coconut milk, stock and lentils, bring to a boil, then reduce to simmer - cook for 10 minutes, stirring frequently.
400 ml coconut milk, 500 g passata, 1 cup red lentils, 250 ml vegetable stock
Add the cauliflower and cook for another 15 minutes, and season to taste.
400 g cauliflower
Stir in the spinach until wilted, then serve.
100 g spinach

This meal can be kept in the fridge for 3 days in an airtight container or in the freezer for up to 3 months. Be sure to defrost and reheat thoroughly before serving.
Be sure to rinse the lentils in a sieve before adding them to the pan, until the water runs clear.
Sub out the cauliflower for aubergine or broccoli. If using aubergine, chop into cubes then bake in the oven for 20-30 minutes before adding to the curry.
Increase or decrease the amount of chilli used to tailor it to your liking!