This recipe is a firm favourite when I have friends over. It is easy to throw together and mostly cooks on its own, meaning I am not tied to the hob whilst everyone else has all the fun! Sometimes I mix it up by adding some sweet potato or spinach whilst it is bubbling away, so feel free to use your imagination. It is best served with poppadoms and mango chutney (which I buy, so make sure you check the ingredients for gluten or animal products!).
- 2 tbsp coconut oil
- 2 small onions – diced
- 3 cloves garlic – minced
- 1 tbsp fresh ginger – peeled and minced
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp chilli powder (optional)
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp chilli flakes
- 400g red lentils (2 cups)
- 1 can coconut milk (full fat works better)
- 450ml of water (2 cups)
- Bunch of fresh coriander – roughly chopped
- Put the oil into a large saucepan with the onions, ginger and garlic and cook for around 5 minutes, stirring frequently until the onions are softened.
- Stir in the spices, lentils, coconut milk and water.
- Cook for 35- 45 minutes until the lentils are soft and the mix has thickened up.
- Remove from the heat and stir in the coriander, saving some to garnish.
- Serve with brown rice or quinoa.
Recipe by Rosie Martin. Read her blog on gluten free vegan living here.