We rely on advertising to help fund our award-winning journalism. Add the garlic, ginger and carrots, saute 3 more minutes, stirring. This Vegan Lentil and Potato Curry with Spinach is packed with nutrient-filled and fiber-filled ingredients. Stir to combine everything. Add the coconut milk and kale to the pot and stir. 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. And that’s about it. 1 aubergine. Add the peas to the curry and simmer, uncovered, for 5 minutes. 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 … 2 litres of veg stock or water. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. Cook for a few minutes. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. If you want an extra kick add 2 more chilies. 1 tsp mustard seeds (optional) 1 tablespoon curry powder Add the Curry paste mixture into the pan and cook for a few minutes until fragrant. 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. 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. Choose the type of message you'd like to post. Sweet potato and lentil curry is the perfect vegetarian dinner ready in under 30 minutes, made with red lentils, sweet potato and coconut milk. Bring to the boil, then reduce to a simmer and cook for 25 minutes, until the lentils and sweet potatoes are tender. lentil mushroom coconut milk curry. 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. 1 tbsp tamari or soy sauce. For 3 - 4 people I would recommend 2/3 of a standard packet of Basmati Rice. Good Food DealGet 40% off when you adopt a Pomora olive tree. 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 … 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. Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Stir in the sweet potato and lentils, then add the coconut milk and stock. Or substitute the rice for a warm Naan Bread. New! Pour coconut milk over tomato mixture and whisk in curry paste and sugar until smooth. 1 x 400g tin of low fat coconut milk. 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. I’m in a busier season of life right now. Easy . 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. Cover with a lid and bring to a gentle boil over medium-high heat. While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, sriracha, and spices. Lentil Curry. Sweet potato. 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. When time … Add more stock, broth or water if they threaten to stick, or if you like your curry a bit looser. 1 teaspoons salt. Add the desicated coconut and stir. 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). Sprinkle curry powder, turmeric, and cayenne over diced sweet potatoes and toss to coat. 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… Vegetarian Next, pour in the broth, coconut milk, lentils, sweet potato, cashews, raisins, and shredded coconut. The main ingredient is cooked lentils, which you cook in a saucepan with water according to the package ingredients. 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