red lentil & veggie curry

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prepare ahead?

You could also make the currypowder and store in an airtight container for up to a week or so.

variations for fun

carnivore – add in some browned, diced chicken or beef.

cauliflower – replace mixed vegetables (I used carrot and cherry tomato) with cauliflower chopped into florettes.

troubleshooting guide

bitter – if the spice paste gets burned the curry will end up being bitter.

no curry leaves? – While curry leaves have a wonderful fresh curry flavour, you can do without them or use coriander (cilantro) instead.

mushy texture – lentils tend to break down and turn to much very easily. I don’t mind this but if your

vegetables not cooked and lentils cooked – if you’re using harder veg which need longer cooking times, chop them smaller so they cook at the same time as the lentils.

vegetables overcooked – next time either leave in larger chunks or add the veg later in the cooking process.

not hot enough – Serve extra dried chilli powder or chilli flakes so your guests can adjust the heat level themselves.

serving suggestions

Serve with steamed rice or simple lentils. Or serve on its own as a soupy stew.

leftover potential

Will keep for up to a week in the fridge or even a few months in the freezer,

related links

nil

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red lentil & veggie curry
serves 2
When you’re in the mood for something restorative, it’s hard to go past a good lentil & veggie curry. Feel free to get creative with the veg you use.
100g (3.5oz) red lentils
400g (14oz) coconut milk
2 cups mixed chopped vegetables
large handful fresh curry leaves

for the curry powder:
1 tablespoon turmeric
2 teaspoons chilli flakes
2 teaspoons ground coriander
zest 1 lemon
1 tablespoon mustard seeds

1. Heat a medium saucepan over a medium high heat. Add the lentils, coconut milk, 1/2 cup water and vegetables and bring to a simmer

2. Meanwhile, combine turmeric, chilli, coriander, zest of the lemon (save lemon juice for seasoning at the end) and mustard seeds to make the curry powder.

3. Add your curry powder to the lentil mixture and continue to simmer. 4. Continue to cook for about 10 minutes or until the lentils are tender and the veg are cooked.

4. Taste and season with salt and lemon juice. Serve with curry leaves sprinkled on top.