Filling Lentil Curry

This filling lentil curry is a substantial vegetarian dish that will satisfy any appetite, and is super simple to make.

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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!

Filling Lentil Curry - A really substantial and filling vegetarian curry that is simple to make and won't disappoint | thehecticcook.com

 

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

1. Heat the oil in a large pan over a medium heat. Add the onion and soften gently (about 10 minutes).

Filling Lentil Curry | thehecticcook.com

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!


Filling Lentil Curry | thehecticcook.com

3. Add the lentils and stir to coat.

Filling Lentil Curry | thehecticcook.com

4. Pour in the stock and tomatoes, add the salt and stir.

Filling Lentil Curry | thehecticcook.com

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.

Filling Lentil Curry | thehecticcook.com

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.

Filling Lentil Curry - A really substantial and filling vegetarian curry that is simple to make and won't disappoint | thehecticcook.com

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.

Happy cooking!

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.

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Quick Coconut Chicken Curry

I used to have a bit of a love affair with the food magazine Delicious. For about 2 years I subscribed, and saved pretty much every magazine. I then started to realise that I was seeing a lot of the same recipes in slightly different guises, so I unsubscribed. However I gained (as well as a mountain of magazines) a fair few really good recipes over this time, many of which have become favourites, and which get trotted out over and over again.

I should probably tell you now that I am a complete recipe whore – I’m not particularly loyal to most recipes, I try them, then never look at them again. So when a recipe sticks, and is made and remade, I know it’s a good one.

This is one such recipe that has been made a fair bit, and remains a firm favourite. Its title is not misleading, it’s fairly quick and extremely easy. Because it is made with korma curry paste, it’s also very mild which means I can feed it to the kids. And, to varying degrees, they eat it.

Ingredients (Serves 4)

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1 tbsp oil
1 onion, chopped
140g korma curry paste
50g ground almonds
400ml tin coconut milk
200ml chicken stock
4 chicken breasts, in chunks
1 tsp garam masala
seasoning to taste

1. Warm the oil over a low heat, then add the onion and cook, covered, for about 10 minutes. Keep a close eye though, as the onion can start to brown really quick if your cooker is slightly too hot.

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Because of my kids (now well renowned) hatred for onion, I’ve started to either grate or blitz it prior to cooking. It then doesn’t need as much cooking and can burn quite quickly, so you really need to keep an eye on it. But the end result is a dish with the taste of onion but none of the texture. Result.

2. Stir in the almonds and curry paste, give a good stir and let cook for a couple of minutes.

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I tend to keep ground almonds in my cupboard as it comes in handy. But even if you just bought it for this dish, it would last long enough sealed and stored, to be used and reused solely for this dish (if you find you like it!).

3. Add in the coconut milk and stock, and leave to cook, uncovered for about 15 minutes. Add in the chicken pieces and cook until the chicken is cooked through (at least 5 minutes, but just let it go until you’re ready to serve; it won’t hurt it as it’s quite a ‘saucy’ dish).

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4. Once the sauce has thickened a bit (it probably won’t thicken massively, so don’t worry) take the pan off the heat and stir in the garam masala. Season to taste, and serve.

I added in some frozen peas right before serving, to add some colour and because the kids like them. I then served this with rice and mini naan breads – at least I could be assured the kids would eat the naan breads!

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If you’re not a massive curry fan, this is probably a good dish to try as it’s very mild and creamy, but it still has a lot of flavour. If you like spice, you could always add in some chilli flakes with the almonds and curry paste.

Happy cooking!