So after all the sharing of cake recipes and last weeks Fudgy Easter Egg Brownies, not to mention the abundance of chocolate everywhere, I figured perhaps a healthier recipe was the order of the day.
I’m one of those people who kids themselves that because I eat pretty healthy meals most of the time, I’m doing myself a favour. I tend to cook from scratch and more-often-than-not stick to meals that are generally classed as healthy. I then conveniently ‘forget’ about the kilo of chocolate I’ll have eaten to get me over the mid-afternoon slump. Or the gallon of ice-cream I packed away whilst home alone of an evening. I do genuinely love healthy food. I also genuinely love cake and chocolate. Oh well.
This is a good example of one of those healthy meals. I love this. If you’re looking for a good vegetarian meal, this is substantial and filling. It’s also really simple. Enjoy it with some fluffy basmati rice and naan bread, and you honestly won’t be disappointed. Add in a large glass of Sauvignon Blanc, and follow it with a slab of chocolate fudge cake. Winner!
Ingredients (Serves 4)
1 tbsp oil
1 onion, finely chopped
2 tsp garlic paste / 2 garlic cloves, crushed
1 heaped tbsp medium curry powder
1 heaped tsp garam masala
200g red lentils
700ml vegetable stock
1 tin of chopped tomatoes
1 tsp salt
∼20g creamed coconut, grated (optional)
1. Heat the oil in a large pan over a medium heat. Add the onion and soften gently (about 10 minutes).
Add the garlic and cook for a couple more minutes.
2. Add the curry powder and garam masala, stir and cook for a few minutes more.
Note: Don’t misread the quantities of curry powder and garam masala, one is a tablespoon, one is a teaspoon!
4. Pour in the stock and tomatoes, add the salt and stir.
5. Pop the lid on the pan and cook for 30-40 minutes over a medium low heat, stirring often to avoid the lentils sticking to the bottom of the pan.
The curry is ready once the lentils have absorbed most of the liquid and are soft. If it looks like the pan is drying out before the lentils are cooked, add a little bit more water to the pan.
At this point you can grate through the creamed coconut and stir through. This isn’t necessary, but it does add quite a nice creaminess to the curry.
6. Serve with rice and/or naan.
I had a bit of a mare with the naan on this occasion. I often make it in the bread machine, and it turns out fine. Not this time for some reason. It was a gloopy, unmixed mess. So cue sending the Husband to Tesco for some naan bread (it’s imperative I serve this dish to the kids with naan bread as Hannah doesn’t eat rice, at all, and at least I know they’ll all have eaten something if naan bread is included – as a parent do you ever feel like a short-order cook?). So I went to take the naan breads from Tesco out of the oven, and promptly dropped them all over the floor. Oh well, dirt is good for kids.
If you’re looking for some more vegetarian meals there’s also my Quorn Chilli Burritos, Mushroom Stroganoff, Skinny Veggie Lasagne (excuse the photos, it’s an oldie), and Garlic Tomato & Basil Risotto.