Mushroom & Red Lentil Curry Recipe

Mushroom & Red Lentil Curry

Sam Richards

70 mins

6 people

Ingredients

3 garlic cloves
A thumb of ginger
1 tbsp vegetable curry powder
1 lemon
Sea salt
Freshly ground pepper
3 tbsp oil
4 onions
400g mushrooms
400g vine tomatoes
500g dried red lentils
3-4 tbsp coconut cream
100g baby leaf spinach
1 vegetable stock cube

Prep: 20 mins | Cook: 50 mins

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Method

1. Peel and finely grate the garlic and ginger. Add them to a small bowl and spoon in the 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. While the onions cook, roughly chop the tomatoes.

4. Stir the curry paste into the onions. Cook, stirring, for a further 5 mins. Fill and boil the kettle.

5. 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 pop on a lid and reduce to a simmer and cook for 30 mins, stirring every so often, till the lentils are thick and tender. If the pan starts to dry out, turn the heat down even more and add extra water.

6. Stir the spinach through the curry and cook for a further 1-2 mins, till the leaves are wilted.

7. Squeeze a little lemon juice into the curry. Taste and add more salt and pepper or lemon juice, if needed. Ladle the curry into bowls and serve. This curry is delicious with basmati rice or naan breads.

8. Eat Me, Keep Me The curry will keep in the fridge for up to 3-4 days. Reheat till piping hot, adding extra water, stock or a splash of coconut milk to loosen the curry and stop it sticking while it reheats.