Red lentil curry
- 1 large onion, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 3 cm ginger, peeled and roughly chopped
- 40g butter or ghee
- 350 g tomatoes, chopped (or 1 can chopped tomatoes)
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 350 g red lentils
- 900 ml vegetable stock
- Juice from ½ lemon
- sea salt and freshly ground black pepper
- Bunch of coriander leaves, chopped, discard the stems
- Add the ginger, garlic and onion to your food processor and blitz to a smooth puree.
- Heat the butter or ghee in a wok and add the puree, tomatoes and spices and stir fry for 5 minutes.
- Add the stock, lemon juice, salt and pepper and lentils, bring to the boil, reduce the heat and simmer for 20 minutes or until the lentils begin to break up.
- Test seasoning and serve, garnished with chopped coriander leaves.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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