When curry comes to mind, I often think of a cozy, warming winter dish. However, it’s become a staple of mine throughout the year as it’s really easy to change up and suit to what you like. Plus there are so many flavours and textures to experiment with. It’s also a great way to use up any veggies you have.
What I really love about this dish is adding the chilli in whole. It softens while everything simmers and the seeds “melt” into the dish leaving a subtle heat distributed throughout.
2 carrots, chopped
2-3 sweet potatoes, chopped
2 cloves of garlic
1 red chilli
1 tbsp grated fresh ginger
½ -1 bunch fresh coriander
1 ½ cups red lentils, rinsed well
1 x 400mL tin of coconut milk
800mL of water (use the tin from the coconut milk)
½ tbsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp cinnamon
salt and pepper
1 lime, juice and zest of
1 tbsp coconut oil
½ cup toasted flaked almonds and/or pumpkin seeds
Optional add-ins: 450g prawns, 2 chopped onions
- In a large casserole pot, add the coconut oil to melt over a low-medium heat. If using onions, finely chop and add to the pot. Mince the garlic, grate the ginger and add, along with the spices. Chop the stalks of the fresh coriander and add them as well.
- Chop your carrots and sweet potato and add them to the pot allowing them to soften for about 5 minutes. Then add the rinsed lentils, coconut milk, water, and the whole chilli.
- Bring everything to a boil, then turn the heat down, pop the lid on, and let everything gently simmer for 35-45 minutes. Give it a stir every once in a while and add more water as needed.
- Lightly toast the almonds/pumpkin seeds in a frying pan until golden. When ready to serve, remove the chilli from the pot. Taste to season, add the zest and juice of the lime, the toasted nuts/seeds, and a sprinkling of fresh coriander.
This is a really simple dish to put together, layered with lots of delicious flavours. It fills you up for dinner and is perfect for a leftover lunch the next day.