Lentil curry

By Drum Digital
16 June 2016

This vegetarian curry has an intense flavour.

By: Hope Malau

Serves: 6

Preparation: 5 minutes

Cooking: 25 minutes

15 ml (1 T) oil

½ onion, grated

2 cm fresh ginger, grated

2 cloves garlic, minced

500 g lentils, rinsed

3 potatoes, cubed

1 litre (4 c) vegetable stock

50 g red curry paste

50 g yellow curry paste

10 ml (2 t) curry powder

5 ml (1 t) turmeric

Salt and pepper

1 x 400 g can of coconut milk

Coriander to garnish

  1. Heat a pot over medium heat, add oil and sauté onion, ginger and garlic for 2 minutes. Add lentils, potatoes and stock, bring to the boil. Reduce heat and add curry pastes, curry powder, and turmeric.
  2. Simmer for 20 minutes, until lentils have soaked up most of the liquid and are soft. Add coconut milk and stir until creamy.
  3. Serve immediately with coriander as garnish.

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