Quick & Creamy Lentil Curry Recipe

Ingredients

1 onion
1 tsp yellow mustard seeds
½ tsp fennel seeds
1 red pepper
1 courgette
2 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½-1 tsp chilli powder
350g jar of lentils
A handful of coriander
Kachumbar & naans, to serve
4 tbsp soya cream
1 lemon

Prep: 10 mins | Cook: 30 mins

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Method

1. Peel and finely slice the onion. Set a hevay-based pan on a medium heat and add 1 tbsp oil. Add the onion with the mustard seeds and fennel seeds. Season with salt and pepper. Fry, stirring frequently, for 8 mins till the onion is well browned and soft.

2. While the onion fries, halve the red pepper, scoop out the seeds and white pith, and finely dice the pepper. Trim and dice the courgette.

3. Add the pepper, courgette and tomato purée to the onion. Pour in 100ml water. Fry, stirring often, for 5 mins, till the pepper has softened. Add the cumin, coriander, cinnamon and chilli powder (use as much chilli as you like). Fry, stirirng, for 30 secs .

4. Tip in the jar of lentils with the liquid from their jar. Top up the pan with 200ml water. Turn the heat up and bring to the boil. Once the curry is boiling, turn the heat down a little and pop on a lid. Simmer for 10-12 mins till the lentils are warmed through.

5. Meanwhile, pick the coriander leaves off their stalks. Warm your naans.

6. Add 4 tbsp soya cream to the pan and stir well to mix. Squeeze in a little fresh lemon juice. Taste and add a pinch of salt and pepper, if you think it needs it. Ladle the curry into bowls. Garnish with the coriander leaves and serve with the warm naans and kachumbar salad.