Cooked this tonight. Found the recipe I used before but as usual, I made the recipe my own.
God it was a good brew.
- 1 onion, chopped
- 2 garlic cloves, chopped
- Bunch of coriander
- Curry. I used two or three teaspoons of Keans curry powder, a generous sprinkling of ground coriander, and even more garum masala
- 1 cup and bit of dried red lentils
- 4 cups of vegetable stock. I use Campbell's real stock
- Whole cauliflower, cut up into florets
- 3 or 4 small potatoes, peeled and chopped into quarters
- Tin of chopped tomatoes
- Big squirt of tomato paste, about 2 or 3 tablespoons
- Several handfuls of frozen peas
- I also used left over and wilting celery, finely chopped so it would disappear because Mr S doesn't like it. But he picked it straight away. OK, I didn't chop very finely.
- Natural yoghurt, to serve
- Heat oil in large pan. Add onion, garlic, and celery. (The latter is optional.) Fry for a bit until onions soften. About 5 minutes.
- Add curry powder. Fry up a bit.
- Add lentils and stir so lentils are coated in all the curry goodness.
- Add stock, cauliflower, potatoes, tomato paste, tin tomatoes l.
- Simmer for about 25 minutes with lid on.
- Add peas and simmer for about 5 minutes.
- I turned off the heat and took off lid so it would thicken.
It has to be served sprinkled with chopped coriander leaves and thick Greek yoghurt.
I wish we had some Naan bread. That would have improved on perfection.