DETAILS
Serves 4
Cooking time: 40 minutes
INGREDIENTS
- 1 onion, peeled
- 6 cloves garlic, peeled
- 1 tbsp fresh ginger
- 1 tsp sea salt
- 1 tbsp vegetable oil, for frying
- 1 Pack Merchant Gourmet Puy Lentils
- 1 tbsp 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 tbsp tomato puree
- 2 potatoes, peeled & cubed
- 480ml vegetable stock
- 240 ml vegan cream, or coconut milk
- 1 tbsp brown sugar
To serve:
- Rice, naan bread or chips
- Fresh coriander, chopped (optional)
- Red chillies, sliced (optional)
METHOD
- Add the onion, garlic, ginger & salt to your food processor with a splash of water and blitz to form a paste.
- 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.
- Sauté the mixture for 2-3 minutes, stirring often. Add the tomato puree followed by the potato and lentils
- Keep cooking the mixture and stirring until everything is coated, then deglaze the pan with the vegetable stock and vegan cream
- 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 and don’t forget to stir it every 3-4 minutes, as the potato has a tendency to stick.
- After 20 minutes of cooking, the liquid should have thickened considerably and it should smell beautiful.
- Serve the curry with rice or sides of your choice and garnish with fresh coriander and sliced chillies.
Recipe created by Merchant Gourmet working together with Gaz Oakley. Follow Gaz @avantgardevegan and Merchant Gourmet @merchantgourmet