I may not be able to eat it, but it doesn’t mean I can’t show it to you if I coo…
I may not be able to eat it, but it doesn’t mean I can’t show it to you if I cooked it, right? ? Here’s a variation of one of my favourite lentil curry recipes. It takes only 35 minutes to cook and it serves 4 people if you’re cooking it with rice.
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2 medium shallots, finely minced
2 fat garlic cloves, finely minced
150g red lentils, rinsed
200g passata or chopped tomatoes
250g roasted mushrooms
1 vegetable stock cubes
1 tablespoon madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon chilli powder
1 large handful fresh coriander, finely chopped
Salt, to taste if needed
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✨Heat a tablespoon of oil in a medium saucepan over medium heat. ✨Add the shallots and spices and fry for 30 seconds to a minute or until fragrant then add the garlic, ?chilli powder and ?passata. ✨Fry for 3-5 minutes then add the lentils, vegetable stock cubes and around 400ml of water. ✨Bring to the boil then turn the heat down and cook on a simmer for 25 minutes. Add the chopped coriander and roasted mushrooms, cook for a further 5 minutes or until the lentils are tender. Season with salt and pepper if needed. ✨Take the pan off the heat, serve over boiled basmati rice? sprinkle with chilli flakes for extra heat and garnish with fresh coriander. #lentilcurry #plantbasedfood #nourishbowl
