Traditionally curry has long been a popular dish in India, but nowadays curries are popular all over the world and are a great option for vegetarians to enjoy a hearty, flavoursome dish whilst travelling! This curry recipe is unbelievably easy, comforting and delicious. It makes the best leftovers and is freezer-friendly. By using traditional spices like turmeric, curry powder, cayenne pepper and cumin, this dish is inviting, flavoursome and nutritious. The ingredients for this curry are quite simple; using staples like red lentils, canned coconut milk, spices and hearty veggies. It is delicious warmed up over basmati rice and a squeeze of lemon juice!
- 1 tbsp olive oil or coconut oil
- 1 small white or yellow onion, finely chopped
- 1 thick inch of ginger root, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp of curry powder (plus more if desired)
- 1/2 tsp of turmeric
- 1/4 tsp of cumin
- 1/4 tsp of cayenne pepper
- 1/4 tsp salt and pepper
- 1 cup of red lentils
- 2 cups of water
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 2 medium sized potatoes, scrubbed and finely chopped
- 1 cup of full-fat organic canned coconut milk (about 1/2 of a 15oz can)
- 1 handful of fresh parsley and cilantro
- 1 handful of cherry tomatoes, to garnish
- Fresh lemons and juice, to garnish
- Cooked basmati rice, if desired
- Add the olive oil, onion, ginger and garlic to a large pot on medium heat and lightly cook until golden.
- Add the spices and mix for a bit more, until nicely combined.
- Add the water, lentils and veggies and bring to a boil. Reduce heat and let the curry simmer.
- After about 15 minutes of simmering, add the coconut milk and any more spice if needed.
- Once warm and combined, you may blend this with a hand-stick blender or leave it as is for more of a chunkier curry – both are delicious options, it is more of a consistency preference.
- Pour over rice and serve with fresh herbs, cherry tomatoes and squeezed lemon juice.
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