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Coconut & Lentil Curry
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Serves: 6
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Prep Time:
1 hour 0 mins -
Cook Time: 1 hour 0 mins
What you'll need
• 2 tbsp SPAR unsalted cashew nuts
• 200g The Greengrocer’s tomatoes, chopped and seeded
• 400ml can coconut milk
• 2 tbsp sea salt
• 2 The Greengrocer’s mixed chillies, halved with seeds and stalks removed
• 2 tbsp coconut oil
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 75g The Greengrocer’s onions, chopped
• 6 The Greengrocer’s garlic cloves, crushed
• 2 tbsp ginger, crushed
• 1 tbsp turmeric
• 200g red split lentils
• 750ml water
• A handful of The Greengrocer’s fresh coriander, chopped for garnish
Method
1. Place the cashews in a bowl of hot water and soak for 1 hour then drain
2. In a blender, puree the cashews, tomatoes, coconut milk, salt and chillies until smooth and leave to the side
3. Heat the coconut oil in a large pot or skillet pan over a medium-high heat
4. Add the cumin and coriander seeds and toast until they start to brown
5. Add the chopped onion and garlic to the pot and let it cook until soft
6. Add the ginger and turmeric to the pot and cook for 5 minutes, stirring the pot occasionally
7. Add the lentils and 750ml water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and leave to simmer for 35 to 40 minutes, or until the lentils are soft
8. Stir the pot occasionally to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water
9. Once the lentils are soft, add the coconut milk puree, bring the pot back to the boil then simmer for 5 minutes
10. Season with salt and pepper to taste and garnish with fresh coriander
