VG/GF (Serves 4)
Prep time: 5 mins Cook time: 45 minutes
- 1 large onion, diced
- chopped tomatoes, one tin
- 100g red lentils
- 1 tsp ground turmeric
- 1 tbsp sunflower oil
- 500g chestnut mushrooms
- 2 tsp ground cumin
- 1 tsp fine salt
- 1.5 tsp ground coriander
- 4 cardamom pods, crushed
- ginger, thumb sized piece, minced
- 4 garlic cloves, minced
- 1-2 red chillies, sliced (optional, but great if you like a little spice)
- 2 tbsp vegan plain yoghurt (optional, but it does add a lovely richness to the curry)
Optional extras- Fresh coriander, basmati rice, chopped pineapple (fresh or tinned)
- Put the lentils, tomatoes and onion in a saucepan, with the turmeric and salt. Add water to cover by 2cm and gently simmer for 20 minutes, or until the lentils are tender.
- Heat the oil in another saucepan, adding the mushrooms and cooking until golden brown/until they have reabsorbed any liquid in the pan.
- Add the turmeric, cumin, coriander and cardamom pods and cook for 2 minutes.
- Add the ginger, garlic and chilli and cook for a further few minutes, before adding the lentil and tomato mixture and 200ml water.
- Cook for 20 minutes on a low simmer, then stir in the plain yoghurt and serve with fresh basmati rice and coriander, or with a naan/chapati!
If adding fresh pineapple, this can be done at the stage when the yoghurt is added. The pineapple adds an element of freshness and sweetness that works really well against the spiciness of the chilli, but is entirely optional!