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We are not vegetarian nor vegan, but only eat meat a few times a week and love a good meat-free recipe. This curry is creamy and delicious – it’s really simple and freezes well too. Half of the ingredients are probably in your pantry too, so give it a go and enjoy!
This recipe makes enough for two meals for our family of four – so freeze half for an easy meal next week or use for weekday lunches!
2 tbsp coconut oil
1 bulb garlic (about 10 cloves) finely chopped
200g dried lentils
800g chopped tomatoes
250ml coconut cream
1 sweet potato
Pantry herbs and spices needed:
½ tsp ground ginger
1 tbsp ground cumin
1 tbsp dried coriander leaf
1 tbsp turmeric
2 tsp sea salt
2 tsp cayenne pepper
Plus: Add in any other veg you fancy / need to use up!
And serve with rice and naan breads or over a jacket potato.
Heat the coconut oil in a large saucepan on a medium-high heat. Add the garlic and let it brown for about 2 minutes.
Whilst it’s cooking, measure out and mix the ginger, coriander, cumin, sea salt and turmeric in a small bowl. Then add into the saucepan with the chopped tomatoes and leave to cook for 5 minutes.
During this time, dice the sweet potato. Then, add the potato, lentils and cayenne pepper to the saucepan, with about 350ml of cold water. Bring it to the boil, then reduce the heat, pop the lid on and allow it to simmer for about 35-40 mins, or until the lentils are soft.
Stir the pot a few times throughout and add extra water if it starts to look dry. Remember to cook your rice or jacket potatoes, as needed, during this time too.
Once the lentils are soft, add the coconut cream (and throw some spinach in if you like!), bring the pot back to a simmer for a few minutes and then serve. Naan breads are a lovely addition too!