Serves 4 as part of an Indian meal
If you are pushed for time and you want to cook a delicious curry, look no further. What’s more, this is a vegan and vegetarian recipe that even carnivores will love.
For the spice mix…
1 ½ tsp each of ground cumin, ground coriander, ground ginger, garam masala, fenugreek and turmeric
½ tsp salt
1 tsp ground black pepper
12 cardamom pods, crushed in a pestle and mortar
Mix all of the ingredients together.
For the finished dish…
250g Puy lentils, rinsed under running water
2 tablespoons vegetable oil
3 onions, sliced
2 garlic cloves, peeled and finely chopped
2 green chillies, deseeded and finely chopped
1 portion of spice mix, as above
250ml vegan stock
1 x 400g tin chopped tomatoes
2 tablespoons red wine vinegar
Optional – a pinch of cayenne and/or a pinch of sugar
Place the lentils in a large pan of unsalted water. Cover and simmer until just cooked, approx. 35 to 40 minutes. Drain and set aside.
Meanwhile heat the oil in a wide based pan and sauté the onions until softened and well coloured, approx. 15 to 20 minutes. Add the garlic and chillies and stir-fry for 1 minute. Add the spice mix and stir-fry for a further minute, adding a splash of stock if it starts to catch. Add the stock, tomatoes and red wine vinegar and simmer, covered for 20 minutes, stirring from time to time.
Taste and adjust the seasoning, adding salt, cayenne and/or a pinch of sugar if needs be.
Stir the cooked lentils into the sauce. Taste and adjust the seasoning again; lentils gobble up salt!