Thursday, 16 February 2012

Lentil & potato curry

(Serves 4)

8oz Split Red Lentils
2 tsp chicken Bovril (or stock cubes)
1-lb baby potatoes (skins on)
1 Medium Onion
1 tablespoon tomato puree
1 tablespoon curry powder (strength to taste)
3 cloves garlic
1 teaspoon grated ginger
Juice of 1 lemon
1 bunch fresh coriander (or dried will do)
Fry Light
Salt and pepper
4 fresh tomatoes

Pour lentils into a saucepan and cover with water 1 inch higher than lentils, add chicken Bovril and bring to the boil. Cook until soft (10-15 minutes). Add tomato puree and chopped coriander.

Boil potatoes in salted water until tender. Cool and put to one side.

Spray fry light in a small pan and fry onions, garlic and ginger together until soft. Add curry powder and cook for one minute. Add lemon juice and cook for a further minute.

Add this mixture to the lentils and stir. Cut potatoes into bite size pieces and add to the curry. Bring curry back up to a simmer. Check for seasoning. Cut each tomato into 8 and add to curry one minute before serving.

Ideal for a slow cooker.

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