This wet weather really calls for a big steaming bowl of delicious curry! After seeing a bowl of this pop up on Instagram, I sought out a recipe and tried this one by Loving Earth. It is 100% hippo approved! Apologies to Amy who requested this recipe - finally got to it!
The only tweaks made to it are below in bold and underlined:
FOR THE DAHL
1 tbsp Coconut Oil - I’m allergic to coconut oil so just used regular sunflower or canola oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed - finely diced
½ tsp ground turmeric
1 tsp ground paprika
½ tsp ground cumin
2 bay leaves
1 tsp ground coriander
⅓ tsp sea salt
1 cup red lentils, washed and drained
⅓ cup tomato paste
Water as required
Add whatever veggies you desire - I think I used diced carrot, sweet potato & cauliflower, (potato, eggplant, zucchini and broccoli are other alternatives too)
Love my curry with a kick so I used 1 - 2 fresh chillies and/or 1/2 - 1 tsp of chilli flakes (depending on how spicy you like it)
Chopped coriander to garnish
FOR THE COCONUT RICE
2 cups jasmine rice, washed - Used basmati rice instead
1 can coconut milk, full fat
1 cup water - I have a rice cooker, so only topped up with water as required
1 cinnamon stick
½ tsp sea salt - I skipped this!
STEP 1: Lightly fry the onion in oil until golden brown.
STEP 2: Add the garlic, spices, herbs and seasonings and cook for 1 minute. Remove from heat.
STEP 3: Add lentils to the onion mix and stir through the tomato paste.
STEP 4: Add enough water to cover the lentils and bring to the boil.
STEP 5: Cover gently and simmer until the lentils are tender (approx 40 minutes). Add diced veggies of your choice. Add water as necessary to keep the lentils moist and a bit saucy.
STEP 6: For the coconut rice - Put all in ingredients in a pot bring and bring to the boil. Simmer for 10 minutes. - I have a rice cooker, so see above for tweaks.
Let us know how you go in the comments below! Happy cooking!