I love lentils, so cheap, tasy, filling and a portion of your 5-a-day, what’s not to love? This is a really easy, one pot curry, you can make it days in advance and it actually gets better with age. The pilaf is mellow and fragrant, and also really easy to make. I turned the leftovers into a rice salad for my lunch the next day, proper credit crunch cooking…
Ingredients
Lentil Curry
250g green lentils (red lentils work just as well)
½tsp turmeric
½ can coconut milk
½tsp salt
2 onions, finely chopped
1tbsp cumin seeds
3 cloves garlic, finely chopped
1 red chilli, finely chopped
- Wash the lentils well in a sieve and tip into a large saucepan. Cover with 600ml water and add to the turmeric. Bring to the boil and simmer for 20-30mins until completely soft.
- Add the coconut milk and salt and stir well.
- Meanwhile, fry the onions in oil until completely soft, add the garlic, chilli and cumin seeds and fry for a minute or two more.
- Stir your onion mixture into the lentils and enjoy!
- Serve with rice and plenty of yoghurt.
Pilaf
1 onion, finely chopped
1 cinnamon stick
3 cardamom pods, bruised
1 bay leaf
250g basmti rice
500ml vegetable stock
25g flaked almonds
small handful parsley, chopped
- Toast the almonds in a dry pan until golden and set aside.
- Fry the onion in a glug of oil for a few mins, add the cinnamon, cardamom and bay, fry for a second.
- Add the rice, stir to coat in the oniony oil.
- Pour in the vegetable stock and bring the pan to the boil, cover and turn to the lowest heat possible. Cook for 20mins.
- Fluff the rice, scatter with the parsley and almonds.
YOU MIGHT ALSO LIKE...