I'm always on the lookout for one pot wholesome meals that don't necessarily need to be eaten with a side! A mixture of vegetables and lentils makes for a satisfying and absolutely delicious meal!! The rice on the side is completely optional!
Ingredients
For the curry
1 white onion, finely diced
4 cloves garlic, finely diced
1 tbsp olive oil
1 thumb sized piece of ginger, (½ grated and ½ chopped finely)
2 stalks fresh lemongrass or grated lime zest
1 red chilli, finely chopped
4 cups vegetable stock
1.5 cups red lentils (Masoor daal)
1 tsp tamari or coconut aminos
1 tbsp peanut butter
1 can coconut milk
Vegetables
1 red pepper, cut into large slices
1 medium sweet potato
2 cups chopped fresh spinach 1/2 can bamboo shoots
Spices & seasoning
½ tsp salt
1 tsp cumin
1 tsp paprika
¼ tsp ground cardamom
¼ tsp cinnamon
½ tsp ground dried coriander
½ tsp turmeric
2 bay leaves
To garnish
1 lime quartered
2 spring onions finely chopped
1 tsp black & white sesame seeds
Drizzle chilli olive oil
Method
Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
Stir in the spices, lime zest and bay leaves and heat for a few minutes before adding the lentils and stock
Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
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