Everyone has a few staple dinners that they come back to at least once a week, for me it’s this one, Green Lentil Curry. Very cheap, easy to make, filling and tasty! Most of us have a lot of these ingredients already in our cupboards and lentil curries freeze great, making this a great recipe if you’re wanting to meal prep. I usually serve with rice (my favourite is a combination of basmati and wild rice), couscous or even some lovely crusty bread for dunking.
Lentils are a part of the legume (bean) family, but lentils are extra special. Because they are so flat (compared to say a chickpea) they have a larger surface area and they have a greater ratio of ‘skin to interior’, and we all know how good the skins are for us (the majority of the nutrients in most plants are in the skin).
If you’re trying the plant based diet, this would be a great option as you can simply swap the curries you’re eating now to this lentil based one. I find that from people I’ve talked to who are transitioning to a veganism or a plant based diet, that this is the easiest way to do so – to make simple swaps on the food you already eat day to day.
This curry serves two large portions or three smaller portions (the latter is pictured).
1 large onion
1 large carrot
2 large garlic cloves
400g tin of lentils
1 vegetable stock cube
165ml full fat coconut milk
1 tablespoon tomato puree
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon sugar (any type will do)
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground ginger
1 large avocado
Firstly, we must chop our ingredients. The onion and carrot should be in equal sized little cubes. The garlic should be chopped very finely (alternatively you may crush the garlic using a garlic press). Leaving a few leaves whole for garnishing the dish later, chop the coriander very finely.
Place 150ml of water into a large deep pan on a medium heat. Add the onion and garlic, allowing them to cook for a few minutes and become a bit translucent. Then add the garlic and stir through. Add more water if the mixture is running dry.
Turn the heat down to low and add the milk, the lentils,the stock cube and 200ml water. Cook this with the lid on for at least 25 minutes (the longer the better!) stirring regularly and adding more water if you feel it is needed.
Stir in the tomato puree, coriander, garam masala, sugar, paprika, turmeric and ginger and cook for a few more minutes. Then stir in the spinach and turn the heat off (the spinach will wilt just using the residual heat).
Serve hot and top with some coriander leaves and slices of the avocado.