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Lentil Curry

Posted by Em Spear on

This recipe was an absolute hit with our two kids (age 4 and 2), so easy to do and cheap too. 

INGREDIENTS (for the base) 

  • 1 can of lentils (in spring water)
  • 1 can crushed tomatoes
  • 1 onion
  • 1tsp garlic
  • I used 1Tbsp of Pepper & Me Tandoori paste but you could replace with a tablespoon of tomato paste and spice mixture (cumin, turmeric, coriander powder) - approx a 1/2 tsp of each. 
  • 1 can coconut cream

OPTIONAL INGREDIENTS:

  • 1 cup of cauliflower
  • 1 carrot
  • 1 zucchini
  • handful of baby spinach

I actually doubled this recipe so that I could store some in the freezer. Andy and I also added a but of chilli to ours. 

METHOD

  1. Heat oil in a dish (we used a ceramic one with a lid). Finely chop onions and add to the oil. Cook until translucent. 
  2. Add garlic and spice mix or paste. Cook for a couple of minutes until fragrant. 
  3. Add lentils and crushed tomatoes and stir through. Add some pasatta/crushed tomatoes if you think it needs more liquid
  4. Use a whiz to blend up any extra vege and add this to the lentil mix. Stir through and pop the lid on for about 25mins on a low - medium heat. Check every now and again to make sure not catching on the bottom. 
  5. Check your veges are cooked through and add one can of coconut cream. stir through. Just before serving mix a couple of handfuls of spinach in
  6. Serve with brown rice and garnish with a dollop of natural yoghurt and cucumber. 

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