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 (Serves 4)
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.