A while ago I mentioned my lentil curry on my blog, and promised a recipe DIY.
So, as part of my advent photo calendar, here goes…
1. Chop up an onion and a clove of garlic, and cook them gently in a large pan with some oil in it.
2. Add in two teaspoons of cumin seeds and the same of ground turmeric. Stir.
3. Mix in a can of chopped tomatoes and 750ml vegetable stock.
5. Stick a lid on it and let it simmer for about 20 minutes. I stir mine every 5 minutes to stop it from sticking, but that’s probably just my student-budget saucepan making it stick.
6. Stir in about 60g of peas – I use frozen peas that I have allowed to partially defrost.
8. Stir in 120ml coconut milk. Taste it for curry-ness; I usually stir in a few spoonfuls of curry paste to give it a proper curry taste.
9. Serve with pappadums – the ones you fry yourself are the nicest, like Patak’s. Just be super careful with the hot oil, it’s reallllly dangerous and I have had a few burns that aren’t pleasant.
10. Enjoy! This is one of my favourite go-to meals, it’s total comfort food, and so easy to freeze or keep and reheat, plus it’s very inexpensive but still full of vegetables.