Coconut, Tomato & Lentil Curry Recipe

Coconut, Tomato & Lentil Curry

Jassy Davis

40 mins

4-6 people

Ingredients

300g dried red lentils
2 onions
2 garlic cloves
A thumb of ginger
1½ tbsp tikka masala spice blend
690g passata
400ml coconut milk
2 chillies
200g baby leaf spinach
1 lime
1 tbsp cumin seeds
A few pinches of dried curry leaves
Steamed rice or roti, to serve
A handful of coriander leaves, to garnish (optional)

Prep: 15 mins | Cook: 30 mins

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Method

1. Tip the lentils into a mixing bowl and cover with cold water. Set aside to soak. Peel and finely chop the onions. Peel and grate or crush the garlic. Peel and grate the ginger.

2. Set a 5.7 ltr electric pressure cooker to sauté mode. Add 1 tbsp oil to the pressure cooker pan and add the onions. Season with a pinch of salt and fry, stirring, for 8 mins till glossy and lightly browned. Stir in the garlic, ginger and tikka masala spice blend and stir and fry for a further 1 min. Add a few tbsp water to the pan and stir well to scrape up any crusty bits from the bottom of the pan.

3. Drain the lentils and scoop them into the pressure cooker. Pour in the passata and coconut milk. Pour 500ml water into the passata bottle, swirl it around and then pour it into the pressure cooker.

4. Change the cooker mode to pressure cook and put on the lid. Set the timer for 5 mins. The pressure cooker will take around 10-15 mins to come to pressure, then should automatically flip to pressure cooker mode. When it has finished cooking and beeps, let the pressure release naturally for 5 mins then manually release the remaining pressure.

5. While the curry cooks, finely slice the red chillies. If you prefer less heat, halve them and scoop out the seeds and white pith before slicing them.

6. Once you've released the pressure from the pressure cooker, remove the lid and stir the spinach into the curry till wilted. Squeeze in the juice from the lime. Taste and add a pinch more salt or a pinch of pepper or sugar, if you think it needs it.

7. Warm 2 tbsp oil in a frying pan. Add the sliced chillies, cumin seeds and curry leaves. Sizzle for 30 secs-1 min, stirring, till they smell aromatic and are crisp. Take off the heat.

8. Serve the curry with the fried spices spooned over the top. This curry is delicious with steamed rice or roti and garnished with a handful of fresh coriander leaves.

9. On The Hob
If you want to make this curry on the hob, fry the onion for 8 mins, then add the garlic, ginger and spices and fry for 1 min till aromatic. Add the drained lentils, passata, coconut milk and water. Stir well, cover with a lid and simmer over a low heat for 30-40 mins. Stir occasionally and add more water if the curry seems too dry or to stick – this curry should be soupy. It's ready when the lentils are tender.

10. Batch Cooking
This curry will keep well in the fridge for up to 3 days, so it's perfect for cooking ahead if you want to prep your meals for the week. It also freezes brilliantly for up to 3 months. Divide between freezerproof tubs, let the curry cool, then seal and freeze. Defrost overnight before reheating till piping hot all the way through. You may need to add an extra splash of water when reheating the curry.