Last-Minute Spicy Lentil Curry V DF GF

5 minutes 20 minutes 2 servings

Not for the faint of heart. Keep these ingredients on hand for a quick last-minute dinner, when time and energy is tight. We like to peel our ginger and freeze it in 5cm chunks so we have some ready whenever we need. You can vary this by adding in some chopped veggies, or stirring in some cream to balance out the heat.

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  • 1 tablespoon of cold-pressed rapeseed oil
  • 1 onion, diced
  • 5cm knob ginger, peeled and grated
  • 1 teaspoon Epicure Chopped Garlic
  • 2 tablespoons hot curry powder
  • 1/2 teaspoon chunky salt
  • 1 tin Epicure Chopped Tomatoes
  • 1 can Epicure Lentils, rinsed and drained
  • 100ml water or stock
  • To Serve
  • rice
  • optional: yogurt, coriander, chili peppers

The recipe Last-Minute Spicy Lentil Curry Kitchen Mode

  • 1

    Heat the oil in a deep frying pan set over medium-low heat. Add the onion along with a pinch of salt and cook for 5 minutes, until softened. Stir in the ginger, garlic, and hot curry powder, and allow to cook for 1-2 min.

  • 2

    Tip in 1/2 teaspoon salt, tinned tomatoes, lentils, and water (or stock). Turn heat to medium and bring to a simmer. Simmer for 10 minutes to allow flavours to blend. Taste and season with additional salt if necessary.

  • 3

    Spoon the curry over rice and top with a dollop of yogurt, a sprinkling of coriander, and a few slices of chili, if desired.