Lentil Curry
Friday night is curry night! This delicious and satisfying lentil dhal has sent my spirits soaring after quite an exhausting week. I was motivated to create this recipe thanks to the most delicious curry sauerkraut, which was sent to me courtesy of @highmoodfood. A dollop of creamy coconut milk along with the extra crunch and spice from the sauerkraut lifted my dhal to a new dimension! I think adding some quick pickles or a little grated lime zest would also work really well. Here is the recipe:
INGREDIENTS
2tbsp olive oil
1tsp yellow mustard seeds
1tsp cumin seeds
½tsp turmeric
½tsp chilli flakes
½ thumb-size piece of fresh root ginger, peeled and grated
2 garlic cloves, peeled and sliced
1 onion, diced
250g red lentils
400g coconut milk
400g chopped tomatoes
Salt and pepper to taste
1tbsp chopped coriander
1tbsp coconut yogurt
DIRECTIONS
Heat the oil in a pan and add the mustard seeds and cumin seeds. Cook for 2-3 minutes, until the mustard seeds, start to ‘pop’. Add the onion, garlic and ginger and cook for 3- 4 minutes before stirring in the turmeric. Cook for another minute.
Add in the lentils, coconut milk, chopped tomatoes, chilli flakes and 100ml water and stir. Season well with salt and pepper. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Just before serving, stir in the coriander and yogurt.
