Coconut and lentil curry

My husband and I had a lovely day out at Kirkstall Abbey deli markets.  One of the food stalls there was Ryan’s Kitchen, selling lovely Jamaican food and I sampled their coconut and lentil curry.  I’ve been thinking about it ever since and decided to try and recreate it at home.  I served my version up with Jamie Oliver’s faux cauliflower ‘rice’, which actually worked really well with the curry.

Coconut and lentil curry

Coconut and lentil curry (Serves 4)

One onion
Oil
2 cloves of garlic
2 tbsp grated ginger
2 tsp cumin
1 tsp coriander
2 tsp tumeric
1 tbsp tomato paste
One tin of coconut milk
One tin of green lentils, drained
One red chilli, finely chopped

1. Finely chop one onion and cook in a large pan using a drizzle of oil.

2. Add 1 finely chopped red chilli, 2 finely chopped cloves of garlic, 2 tbsp freshly grated ginger, 2 tsp cumin, 1 tsp coriander and 1 tsp tumeric.  Add in one large tablespoon of tomato paste.  Stir thoroughly and cook for another minute.

3. Add a tin of coconut milk and a tine of green lentils, drained.  Cook the mixture through for 15 minutes.

Serve with faux cauliflower ‘rice’ – process one small head of cauliflower in a food processeor until it resembles rice.  Place in a bowl and cover with cling-film and microwave for 7 minutes.

This is a very delicately flavoured dish, but you always can add extra spices to your suit taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s