lentil mushroom coconut milk curry

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. Prep time: 10 minutes | Cooking time: 50 minutes, For the Sri Lankan spice mix (or replace with 1½ tbsp curry powder, 1 tsp ground cinnamon and chilli flakes, all added to taste), For the asparagus and broccoli (optional). Instead of coconut milk, you can use powdered coconut milk (make it up with water as per the instructions). Heat oil in a large non-stick pan then add in the onion mixture, 4. This Indian Coconut Lentil Curry recipe is naturally vegan, vegetarian, and gluten-free. 1. Mushroom curry with coconut milk. Vegetarian . 10. Take off the heat and taste the curry for seasoning. Scroll down for recipe list and ingredient card, 1. After the lentils and potatoes have cooked for 20 minutes, they should be tender. Here you’ll find guilt-free, hearty dinners and desserts the whole family will enjoy made with easily accessible, fuss free ingredients. Serve warm, garnished with cilantro if using. 4 persons. Rinse until the water runs clear. Privacy Policy, Finely dice the onion, ginger and garlic (I use my food processor), Add the diced onion, ginger and garlic and fry on medium heat until beginning to caramelise (about 6 minutes), Next, add in the curry powder, cumin, turmeric and chilli powder, Stir to coat the onions and fry for 30 seconds, Pour in the drained lentils, tomato puree, Honey and water - stir to combine, Then pour in the tin of coconut milk, stir to combine, Bring to simmer and cook for 20 minutes (or until the lentils are cooked and sauce thick), Turn off the heat then sprinkle in the garam masala and chopped coriander - stir to mix through, Serve! In a large saucepan, heat the oil over medium heat. I chose to do this in my food processor to save time, but if you don’t have one – chop by hand. Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months. Save my name, email, and website in this browser for the next time I comment. Learn how to make homemade coconut lentil curry with this quick and easy recipe! Meanwhile, roughly pound the toasted seeds (discard the cardamom pods and leave the curry leaves whole). 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. Cook for 30 seconds, 6. I chose to do this in my food processor to save time, but if you don’t have one – chop by hand. This curry is flavoured with lots of garlic, ginger and coconut! You could even bake a few eggs into the leftovers for brunch. Nutritional data provided here is only an estimate. Add more stock, broth or water if they threaten to stick, or if you like your curry a bit looser. It’s a mild, Indian inspired dish which is amazing as a main course with rice and naan, or as a side dish at a dinner party. To make the spice mix, toast the seeds, cardamom pods and curry leaves in  a dry saucepan on a high heat for a minute, until fragrant and lightly toasted, then tip them  into a pestle and mortar and set aside. Lentil & sweet potato curry . I often make extra and enjoy over a few days as a packed lunch at work – served alone topped with coriander, it’s delish! Then add in the tomato puree, lentils, honey, coconut milk and water, 8. On a bed of rice, with some naan or parathas. Cook for 20 minutes, until thickened and the lentils, are cooked (should be soft but have a slight bite). Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise). Finely dice the onion, garlic and ginger. Read our community guidelines in full, A versatile vegetarian curry perfect for scooping up with naan, The best Thanksgiving recipes, from cornbread to pumpkin pie, Potato, garlic and rocket soup with chilli oil recipe, Red cabbage and smoked mackerel salad recipe, Fennel, orange and cashew nut salad recipe, Lamb and pumpkin salad with mint and chilli recipe, Cinnamon and clementine hot chocolate recipe, French beans with hazelnuts and dill recipe, Roast rib of beef with all the trimmings 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.

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