Your Bag

Products
Quantity
Price

Your shopping bag is empty

Discover Products
Subtotal
£0.00

Puy Lentil Curry

serves
Serves 4
time
40 mins
level
Beginner

Curry night has to be one of the best nights of the week right? This is a simple one to make plant-based too. Lentils carry the spicy flavours perfectly and are full of protein and fibre.

Recipe by Gaz Oakley

Puy Lentil Curry

serves
Serves 4
time
40 mins
level
Beginner

Curry night has to be one of the best nights of the week right? This is a simple one to make plant-based too. Lentils carry the spicy flavours perfectly and are full of protein and fibre.

Recipe by Gaz Oakley

Ingredients

  • 1 onion, peeled
  • 6 cloves garlic, peeled
  • 1 tbs fresh ginger
  • 1 tsp sea salt
  • 1 tbs vegetable oil, for frying
  • 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
  • 1 tbs curry powder
  • 1 tsp mild chilli Powder
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground fenugreek
  • ½ tsp ground cinnamon
  • 2 tbs tomato puree
  • 2 potatoes, peeled & cubed
  • 480ml low salt vegetable stock
  • 240 ml vegan Cream, or coconut milk
  • 1 tbs brown sugar
  • SERVE WITH

  • Fresh coriander chilli garnish
  • Rice

Instructions

  1. Add the onion, garlic, ginger & salt to your food processor with a splash of water & blitz to form a paste.
  2. Place a medium sized, non-stick saucepan over a medium heat and add the spices. Pan roast them for a minute or two before adding the paste & the oil.
  3. Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato and lentils.
  4. Keep cooking the mixture & stirring until everything is coated, then deglaze the pan with the vegetable stock & vegan cream.
  5. Add the brown sugar, then pop a lid on the pan and let the curry bubble away for 15-20 minutes. Turn the heat down low & don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
  6. After 20 minutes of cooking, the liquid should have thickened considerably & it should smell beautiful.
  7. Serve the curry with rice or sides of your choice & garnish with coriander and chilli.

Good to know!

  • This dish can be served with rice, bread or as a stand alone dish. 
  • Add some plant-based yoghurt on the side if it's too spicy.

4 comments

  • I made this for tea today, for the first time,absolutely delicious and so simple to prepare. The spice combination was perfect..I added a little baby spinach just prior to serving… this will become a favourite in our household! Thank you

    Angela
  • I made this for tea today, for the first time,absolutely delicious and so simple to prepare. The spice combination was perfect..I added a little baby spinach just prior to serving… this will become a favourite in our household! Thank you

    Angela
  • Tried this tonight for the first time. It was amazing, absolutely delicious, such a depth of flavour, perfect as is but you could also add other root veg too.

    Penny
  • Tried this tonight for the first time. OMG it was amazing, perfect as is but you could also add other root veg too. Absolutely delicious, such a depth of flavour.

    Penny

Leave a comment

Please note, comments must be approved before they are published.

More tasty recipes