Curry in a hurry
So, it’s busy busy at the moment, trying to write up recipes and doing filming as much as possible like for today’s curry in a hurry. When food has to be quick and simple, this curry does the trick. Well, I guess it could be a soup or a stew really and you can have it on its own, on top of rice or with roti flatbreads. I use red lentils as they don’t need soaking beforehand which makes it a even quicker but you can swap these out for other lentils, including tinned ones. Just adjust the cooking time accordingly.
Add more nutritional goodness to this by throwing in a good couple of handfuls of baby spinach and some fresh coriander.
I love the warming curry flavours in this and the bits of sweetcorn. I usually top finish it off with a dollop of plant yogurt (although the curry is not overly spicy – I just find it adds an extra bit of yummy creaminess to it).
Ingredients for 2 serviNgs
1 tsp oil
100g red lentils, washed
1 onion, peeled & diced
1 clove of garlic, minced
1/2 vegetable stock cube
2 tbsp tomato puree
1 tsp garam masala
1 tsp curry powder
1 small can sweetcorn, drained
Optional: baby spinach, fresh coriander
- In a saucepan, heat the oil and gently fry the onions and garlic until soft.
- Add the washed lentils, garam masala, curry powder, stock cube, tomato puree and water and heat.
- Simmer for 25 minutes, stirring frequently, until the lentils are soft.
- Add the sweetcorn kernels (and spinach if using) and heat through. Adjust the seasoning if needed.
- Serve on its own, with rice or flatbreads and a dollop of yoghurt of your choice and chopped coriander if using.