Lentil Curry
Serves 6
Craving a soul-warming meal that's both healthy and easy? This curry, bursting with fragrant spices, creamy coconut milk, and hearty lentils – is perfect for a cosy night in with your favourite people (or just you and a good book!). To take this dish to the next level: add a chilled glass of Lautus De-Alcoholised Rosé.
INGREDIENTS
- 3 Tbsp butter
- 4 garlic cloves, finely chopped
- 1 ½ Tbsp ginger, finely chopped
- 1 onion, finely chopped
- 2 Tbsp curry powder, mild or spicy
- 1 tsp ground cumin
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup dried brown lentils
- 1 tin (400 ml) coconut milk
- 1 tin (400 g) tomato, chopped
- 3 cups water
- ½ cup finely chopped coriander, to serve
- ½ cup plain yoghurt, to serve
METHOD
- Melt butter in a pot over medium heat. Add onion, garlic, and ginger.
- Slowly cook, stirring occasionally, for 10 minutes until soft.
- Add curry powder, cumin and turmeric and stir for 1 minute.
- Add remaining ingredients and stir. Bring to a boil, reduce heat and simmer for 30 minutes.
- Remove the lid and simmer for 10 more minutes until the lentils are soft and the sauce is thickened and creamy.
- Serve with chopped coriander and plain yoghurt.