Tomato and Beluga Lentil Curry
After posting the accompanying photo last night, I was asked to post the recipe, so here goes.
This is my standard tomato-based curry, with the ‘main’ ingredient (here beluga lentils) changing according to taste. The same dish can be made with beans, soy, Quorn, etc. Sometimes the main ingredient needs extra cooking time, and so will go in with the ‘remaining veg’; tinned lentils are pre-cooked and only require heating.
(If you eat meat, that can of course be your main ingredient; but you’re on your own for how to cook it.)
You can further vary most of these amounts, and even the ‘remaining veg’ ingredients, according to taste and appetite. I do all the time. This just happens to be what I used for the dish shown.
The rice measurements, however, are precise to ensure perfect basmati.
This recipe is #accidentallyvegan, but if you don’t have Earth Balance/Vitalite/etc and aren’t bothered, use ghee or regular butter.
NOTE: This is obviously tailored to the western palate, and I apologise in advance to any south Asians reading this in horror. But it tastes good… ¯\_(ツ)_/¯
150ml basmati rice (yes, ml. Measure it in a jug)
400g tinned beluga lentils, drained
1 x medium potato, 1” diced
1 x large onion, finely diced
4 x small mushrooms, sliced
2 x good-sized garlic cloves, finely diced
1/2 x carrot, small diced
2 x tbsp non-dairy butter (Earth Balance, Vitalite, etc)
In a fine sieve, rinse basmati under cold water for 2 minutes
Add potatoes to a large pan of water, bring to boil then simmer for 10 mins
While potatoes parboil, chop & prep remaining veg
Heat chef’s pan to medium-high; add non-dairy butter, onions, garlic, and 1 tbsp fenugreek; stir well and gently fry for 5 mins
When potatoes are done, drain and leave in pan
Add remaining veg (sweet peppers, carrot, mushrooms) to chef’s pan, season well, gently fry for 3-5 mins
Add 1 tsp each of garam masala, curry powder, turmeric, and coriander to chef’s pan; continue to gently fry for 5 mins, stirring occasionally
(If chef’s pan starts to dry, stir in an extra teaspoon of butter)
Heat water for basmati and begin cooking (see below)
Add beluga lentils, tomato passata, and potatoes to chef’s pan and stir well
Add 1/2 tsp each garam masala, curry powder, turmeric, and coriander to chef’s pan, to taste, and stir well
Press one or more bay leaves (according to size) into surface of curry mixture
Cover chef’s pan and lower heat to low-medium, let simmer while basmati cooks
When basmati is cooked, remove rice pan from heat and leave covered; then remove lid from chef’s pan but keep on low-medium heat for 5 mins
Meanwhile, heat chapati/roti according to instructions (30 secs in a microwave is perfectly acceptable)
Plate basmati into bowls, making a ring of rice
Turn off chef’s pan heat, remove bay leaves, and plate into centre of bowls
Serve warm chapati/roti on the side
After rinsing, place in small pan and season with a pinch of salt
When ready to cook, add 225ml of boiling water and return to boil
Upon boiling, cover with lid, reduce heat to low-medium, and simmer for 15 mins
Remove from heat but keep covered for a further 5 mins
Remove lid and plate immediately
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