Lockdown Larder Recipe – 1
Red lentil & vegetable curry
This is a quick and easy curry that can be made using dried or canned red lentils and any vegetables that you have handy in the fridge. I have also made it using spice paste instead of using spices. You could substitute potatoes for the sweet potatoes and frozen vegetables for the green beans.
Ingredients
2 tbsp rapeseed oil
1 onion, chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes, peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans, trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander, chopped
¼ cucumber, finely chopped (optional)
naan bread and rice to serve
Method
Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
Recipe provided by our Home Cooking leader