- 3 garlic cloves
- A thumb of ginger
- 1 tbsp mild curry powder
- 1 lemon
- 4 onions
- 400g souping mushrooms
- 400g vine tomatoes
- 500g dried red lentils
- 50g coconut cream
- 1 vegetable stock cube
- 100g baby leaf spinach
- Sea salt
- Freshly ground pepper
- 3 tbsp olive oil
- 1 ltr boiling water
- 1.
Peel the garlic cloves and ginger, and finely chop or grate both. Add both to a bowl and spoon in the mild curry powder. Grate in the lemon zest and sprinkle in a pinch of salt and pepper. Stir in 1 tbsp oil to form a paste. Set aside.
- 2.
Peel the onions and thinly slice them. Thickly slice the mushrooms.
- 3.
Pour 2 tbsp oil into a large pan and warm over a medium heat. Slide in the chopped onions and mushrooms and fry for 10 mins, stirring occasionally, till softened and golden.
- 4.
While the onions cook, roughly chop the tomatoes.
- 5.
Spoon the curry paste into the pan with the onions and stir well. Cook for a further 5 mins.
- 6.
Slide the tomatoes into the pan. Tip in the lentils and crumble in the coconut cream. Crumble in the stock cube. Pour in 1 ltr boiling water and stir well to combine. Bring to the boil, then reduce to a simmer and cook for 30 mins, stirring every so often, till the lentils are thick and tender.
- 7.
Stir the spinach through the curry and cook for a further 1-2 mins, till the leaves are wilted.
- 8.
Squeeze the lemon juice into the curry. Have a taste and add more salt and pepper if needed. Ladle the curry into bowls and serve.
- Tip
Keep & Eat
Cool the curry, divide into smaller portions and store in the fridge for up to 3 days or freeze for up to 3 months. Defrost and reheat thoroughly before eating. - Tip
Scoops and sides
Your mushroom & lentil curry will happily feed six people on it's own, but a few other bits on the side will feed more mouths. Serve with warm garlic flatbreads to mop up every last lentil, along with lemony quick pickled red onions, cucumbers and carrots for a contrasting sharp kick.