Fragrant Lentil Curry

There's nothing like a fragrant curry bubbling away on the hob to get your tummy rumbling! This lovely lentil curry is an absolute taste sensation with a beautiful medley of herbs and spices such as fenugreek, cumin and warming cinnamon to delight the senses.

Total Time: 40 minutes

Servings: 4

Total Time: 40 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 Onion, peeled
  • 1.5 1.5 Cloves garlic, peeled
  • 0.25 0.25 Tbsp Fresh ginger
  • 0.25 0.25 tsp Sea salt
  • 0.25 0.25 Tbsp Vegetable oil, for frying
  • 0.25 0.25 pack Merchant Gourmet puy lentils (250g)
  • 0.25 0.25 Tbsp Curry powder
  • 0.25 0.25 tsp Mild chilli powder
  • 0.125 0.125 tsp Turmeric
  • 0.125 0.125 tsp Ground coriander
  • 0.125 0.125 tsp Ground cumin
  • 0.125 0.125 tsp Ground fenugreek
  • 0.125 0.125 tsp Ground cinnamon
  • 0.5 0.5 Tbsp Tomato puree
  • 0.5 0.5 Potatoes, peeled & cubed
  • 120 120 ml Vegetable stock
  • 60 60 ml Vegan cream, or coconut milk
  • 0.25 0.25 Tbsp Brown sugar
  • Serve with:
  • Fresh Coriander & Chilli Garnish
  • Rice

Method

  1. Add the onion, garlic, ginger & salt to your food processor with a splash of water & blitz to form a paste.
  2. Place a medium sized, non-stick saucepan over a medium heat and add the spices. Pan roast them for a minute or two before adding the paste & the oil.
  3. Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato & lentils
  4. Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream
  5. Add the brown sugar, then pop a lid on the pan and let the curry bubble away for 15-20 minutes. Turn the heat down low & don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
  6. After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
  7. Serve the curry with rice or sides of your choice & garnish with coriander and chilli.

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