potato & lentil curry with lemon & fresh mint

potato & lentil curry with lemon & fresh mint

I have always loved curry and they were a family favourite when I was growing up. After fairy cakes and cheese on toast they were one of the first things I learnt to cook. I remember my mum going to an Indian cookery class when I was young and enjoying sampling and trying out the recipes from her spice splattered note book when she was back at home. 

Don't be put off by the long list of spices and ingredients - it really is a simple recipe to put together and the spices are easy to get hold of in most supermarkets. Smoked paprika is not a usual curry spice but I really like the smoky depth of flavour it adds to the dish.  

I hope you try out and enjoy my curry recipe this Meat Free Monday. Do get in touch and let me know what you have been cooking recently too. You can leave your recipes and links in the comments below. I look forward to hearing from you. 

serves: 6-8

preparation time: 20-30 minutes 

cooking time: 60-90 minutes

recipe author: Ema at De Tout Coeur Limousin 

ingredients:

400g white potatoes chopped

400g sweet potatoes chopped

450g cooked green/brown lentils (you can use pre cooked tinned lentils or cook according to packet instructions)

300g sliced onions

250g cauliflower broken into florets

200g spinach

4 cloves garlic crushed

2 inches fresh ginger grated/finely chopped

1 fresh chilli finely chopped (I used a mild long green 'finger' chilli with the seeds) 

whole spices:

1/2 tsp fenugreek seeds

1/2 tsp onion/nigella seeds

1 tsp cumin seeds

1 tsp fennel seeds

3-4 cardamon pods cracked 

2-3 dried chillies (or to taste)

2 bay leaves 

ground spice mix:

1 tsp smoked paprika

1 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon 

1 tbsp tomato puree

1/2 litre vegetable stock
400 ml tin coconut milk (or an extra 400 ml vegetable stock) 

1 tbsp oil

splash of vinegar

salt & pepper

to serve:

small bunch of fresh mint chopped

lemon wedges

yogurt

rice or flat bread

method:

1. heat the oil in a large deep frying pan and add the whole spices - allow them to 'crackle' before adding the onions with a bit of salt and pepper. Gently cook until they are soft and caramelised. This will take about 20 minutes or so. If it starts to 'catch', turn down the heat and add a splash of cold water to prevent this. 
2. in a separate pan par-boil your chopped potatoes in salted water with a splash of vinegar for 5-10 minutes - until just starting to get soft. Drain and leave to one side.
3. when the onions are soft and caramelised add the ginger, garlic and fresh chilli, followed by the drained potatoes and ground spices. Stir well and cook for a few minutes to coat all the potatoes with the spices.  
4. add the rest of the vegetables, tomato puree, coconut milk and stock and bring up to the boil then reduce the heat and simmer for about an hour. I like to cook this slowly on a low heat as it gives the spices and flavours a chance to mix and develop.  
5. serve with chopped mint, a squeeze of lemon and a dollop of yogurt. It's good served with a plain white rice or flat bread.  Bon appetit! 

tips:

• don't skimp on the time it takes to caramelise and brown the onions. It is this slow cooking that adds the depth of flavour to the curry and allows the spices to release their essential oils. 
• you can substitute different vegetables in this curry according to your own preferences - I just used what I had in the fridge and store cupboard. 
• add a splash of vinegar to the potato boiling water as it helps keep them firm and hold their shape. 
• a really economical and cost effective dish and a healthy meat free option too packed with superfoods and spices. 

potato & lentil curry with lemon & fresh mint

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