Red Lentil Curry recipe, a delicious combination of curried potatoes, carrots and red lentils served with Basmati rice
1 cup red lentils
2 potatoes – peel and dice
4 carrots – peel and slice
1 red onion – peel and chop finely
2 cloves garlic – crush, peel & chop finely
4 tbsp curry powder (use less for less heat)
4 tsp vegetable stock granules
4 cups boiling water (for veg stock)
2 tbsp fresh coriander – chop coarsely
1 cup basmati rice
olive oil (from your pantry)
salt & pepper (from your pantry)
Prep: Prepare all ingredients as indicated above. Dissolve the vegetable stock granules in the boiling water. Stir well and set aside.
Sambal: Mix the tomato and a quarter of the onion together in a small bowl.
Lentil curry: Heat a few glugs of olive oil in a saucepan on medium heat and cook the garlic and remaining onion for 3-4 minutes until softened.
Add the potatoes, carrots, salt and pepper and cook for about 3 more minutes, stirring occasionally.
Now add the curry powder and vegetable stock and bring to the boil. Add the lentils, turn the heat down to low and simmer for 20 to 25 minutes until the potatoes are done. Stir occasionally and you may need to add a little more water during this time.
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 10 minutes on medium heat.
Drain and keep warm in a colander over a saucepan of hot water.
Serve the curry on rice in a bowl and top with tomato and onion sambal. Scatter with coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.