Lentil Curry, Coconut & Lime Rice, Spicy Onions
Ingredients (serves 2)
Prep time: 10 mins Cooking time: 45 mins-1hr
Curry
2 tins green lentils in water
1 tin full fat coconut milk
2 onions, diced
4 garlic cloves, crushed
250ml veggie stock (1 stock cube dissolved in boiling water)
Salt & pepper
10g fresh coriander
Spice mix:
1 tsp turmeric
0.5tsp chilli flakes
1 tsp garlic powder
2 tsp garam masala/curry powder
1 tsp dried mint
Onions
2 onions, diced
60g tomato ketchup
25g hot sauce (I used sriracha)
1 tsp mint sauce
Salt & pepper
Rice
200g basmati rice
25g desiccated coconut
0.5 tablespoon lime juice
Equipment required
Large saucepan or pot
Sieve/colander
Saucepan for rice
Method
Make the spicy onions by mixing them in a bowl with all the other ingredients. Season and chill in the fridge for a few hours before serving - best served cold.
Now onto the curry.. put a large saucepan/cast iron pot on the hob on a medium heat with a generous glug of oil. Once hot, add the diced onions with salt & pepper and cook down for 10 minutes. While the onions are cooking, combine all your spices in a small dish or ramekin and mix well. Also drain your lentils in a sieve or colander and rinse well.
Add the garlic to the cooked onions and fry gently for a further minute. Then add the spice mix and coat the onions. Toast the spices until nice and fragrant. Add the lentils and stock and let simmer for 10-15 minutes.
Add the coconut milk, check the seasoning and continue to simmer on a slightly lower heat for 20-25 minutes, until the curry is thick and the lentils are nice and soft. You can make this ahead of time and reheat when required - like a lot of these kind of dishes, the flavour improves if it's left to sit for a wee while.
Cook your rice as you normally would. Toast the desiccated coconut in a dry frying pan over a medium heat. It can burn quickly so keep an eye on it - should only need a couple of minutes max. Once the rice is cooked, fluff through and add the toasted coconut and the lime juice. Season with salt & pepper if required.
Serve up a big scoop of curry with rice and the spicy onions. Yum!
