So tonight’s menu comprised of vegetarian red lentil curry. For those of you who know me and my other half you’ll know that every meal in our house involves some form of meat.
Vegetarian dishes are not welcome in our house but I’m determined that that’s going to change and this is my first step in that direction. With an effort to get healthy and the purse strings tight, due to maternity leave, I thought I’d give this one a go.
The end result was absolutely delicious but there in lay the problem as we ate it before taking pictures for the blog so I’ve “borrowed” the pics from the site where I got the Original Recipe.
I’ve amended this recipe slightly for my own preference and there were a few things I didn’t have but it definitely didn’t effect the end result and the kids loved it.
- 500g bag of red lentils – prepared as per packet instructions
- 1 large white onion
- 1 teaspoon garam masala
- 1 clove of garlic grated
- 1 teaspoon of turmeric
- 2 table spoons of tomato paste
- 1 tin tomatoes
- 1 tin of coconut milk
- 1 inch of fresh ginger grated
- olive oil
- 2 tablespoons of curry paste of choice (I used red Thai curry paste from sainsburys)
- 1 jar of sun dried tomatoes in oil – drain before adding (optional)
- fry onions in olive oil until soft
- add ginger, garlic, turmeric, garam masala, curry paste and tomato paste and fry for 1 minute to release natural oils and flavours
- add tinned tomatoes and coconut milk stir to combine
- add prepared lentils and sun dried tomatoes.
- I simmered my dish to reduce it down a little as I prefer my curries quite dry this also intensifies the flavour.