I am a late bloomer when it comes to lentils. I actually only tried them recently! I know I know, being a vegan and not knowing what glorious recipe bases them fantastic lentils could make. So I’ve gone all out the last month and made lentil burgers, stews, currys… You’ll see the recipes I’ve come up with along the way.
For now – this is one curry that will definitely be a regular staple in my household. I hope you enjoy!
1 scallion finely chopped
1 large carrot, finely chopped
1 thumb-sized piece of ginger, grated
2 tbsp olive oil, coconut, sunflower, rapeseed etc they’ll all do the job
1 tsp turmeric
1 vegan stock cube
10 cardamom pods
1 tsp Garam masala
100g brown lentils
1 400ml can of coconut milk
The zest and juice 1 lemon
Small pinch of chilli powder
Handful of fresh parsley
Handful of fresh basil
Sprinkle of salt and pepper
1 large potato cubed
Large bunch of fresh organic perpetual spinach
3 fresh bay leaves
10 button mushrooms (whole or halved)
1 pint of water
1 cup of coconut milk
2 cups of brown rice
Firstly – cook your brown rice and set aside. Then cook the brown lentils on their own for about 10 minutes in the water, then add all the remaining spices and ingredients.
Allow to cook for about half an hour and then leave on simmer for another 20 mins or so and allow all the flavour to sink through the curry.
After it has been left to simmer for about 20 minutes – taste and serve with some alfalfa shoots.