- 150g dried red lentils
- 2 onions
- 1 tbsp black mustard seeds
- 2 tbsp olive or coconut oil
- Sea salt
- Freshly ground pepper
- 1kg potatoes
- 4 garlic cloves
- A thumb of ginger
- 2 chillies
- 2 tbsp Bombay spice mix
- 1 vegetable stock cube
- 400g chopped tomatoes
- 800ml warm water
- A large head of broccoli
Prep: 15 mins | Cook: 55-60 mins
1. Tip the lentils into a bowl and cover with cold water. Set aside to soak for a few mins.
2. Peel and finely slice the onions. Place a large pan over a medium heat and scatter in 1 tbsp black mustard seeds. Dry fry for 2 mins till the mustard seeds start to pop. Add 2 tbsp oil and the onions to the pan. Season with a little salt and pepper and cover with a lid. Fry for 15 mins, stirring now and then, till the onions are soft and pale golden.
3. While the onions fry, scrub the potatoes and chop them into bite-size chunks. Peel and crush or grate the garlic. Peel and grate the ginger. Finely slice the chillies, flicking out the seeds and white pith for less heat.
4. Stir the potatoes, garlic, ginger and chillies into the veg. Add the Bombay spice mix and give everything a good stir. Crumble in the stock cube. Tip in the tin of tomatoes and then fill the tin twice with warm water and add it to the pan. Stir to mix.
5. Drain the lentils and stir them into pan. Pop a lid on the pan, turn the heat up and bring to the boil. When the pan is boiling, turn the heat down to medium-low and simmer for 20 mins.
6. While the curry simmers, break the broccoli into small florets. Trim the dry end off the stalk, halve it lengthways and then slice it into 1cm thick chunks.
7. Stir the broccoli florets and stalk into the pan. Make sure the brocoli is pushed down under the liquid. Simmer, without the lid on the pan, for 8-10 mins till the broccoli is tender.
8. Taste the curry and add a pinch more salt or pepper if you think it needs it. Ladle the curry into warm bowls and serve.