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© Sibs Shongwe La Mer (All right reserved)

Red Lentil Curry Recipe

Updated: Dec 3, 2018


This has become one of our all time favourite curries to make especially while travelling as most of the ingredients can be found easily and we can make a large batch for a couple of meals.


If you make it with whole grain rice instead of white rice it makes a complete protein which is great for maintaining protein intake whilst on the road. A tablespoon of hummus does wonders too in adding to the amount of protein in one meal.


Ingredients:


Lentil Curry (serves about 6)

-split pink lentils (we will only use about 2 cups for the recipe)

-1 onion finely chopped

-1 tsp ground coriander

-1 tsp ground cumin/cumin seeds

-2 tsp tumeric

-1 tsp curry powder

-2 cloves garlic finely chopped

-2 chillies finely chopped (depending on how spicy you like it, start with less and you can always add more)

-large handful chopped spinach

-1 cup cubed butternut

-1 cup cubed potatoes/sweet potatoes with the skin on (most of the nutrients of potatoes are in the skin)

-1 can chopped tomatoes

-1 can coconut milk

-1 tablespoon oil

-1 bunch of fresh coriander that you will use for garnishing

-rice (depending on your preference)


Roast Potatoes (serves about 6)

-12 baby potatoes / 6 large potatoes

-olive oil

-2 cloves garlic finely chopped

-1 tsp salt

-vegan butter (if you can find some, otherwise not necessary)


Method:

1. Pre-heat oven to 220°C.

2. Boil a pot of water for the roast potatoes. Cut the potatoes in half and put them in the boiling water. Leave to boil for about 25 minutes or until a knife can pierce through them easily.

3. While they are boiling, chop the remaining ingredients (eg onion, garlic, chillies).

4. The potatoes should be nice and soft so drain the water out and place them in a suitable oven dish.

5. Add a dash of olive oil, salt, and garlic to the potatoes and pop them into the oven. Keep checking them every 10mins, giving a gentle stir. They will be in the oven for 30-40mins/until golden brown and crispy.

6. Depending on your chosen rice, prepare it according to the package. Make enough for 4-6 servings.

7. Back to the curry: In a large pot pour oil and set it on a medium heat.

8. Once the oil is hot sauté your onions, garlic, and chillies for a couple of minutes.

9. Add all of the spices to onion and keep stirring. You might need to add a bit more oil if it gets too dry.

10. Add the raw diced potatoes/sweet potatoes and diced butternut, and fry altogether for about 10mins.

11. Add in the lentils and water, bring to boil with a lid on.

12. Once boiling turn the temperature down so the curry simmers. Add 1/2 can of tomatoes, 1/2 can of coconut milk, and chopped spinach.

13. Leave to simmer until lentils and potatoes are soft, about 35-40 mins.

14. Remove rice and roast potatoes when ready and serve altogether Buddha Bowl style or on a plate.

15. Garnish with fresh coriander and hummus (optional).