Green Lentil Curry

Introduction

One of the reasons I haven't posted a new recipe for a while, is that I've been using the blog as intended. I've been making the stuff I've already written about. So when I made a new lentil curry, I wondered if it was worth adding.

I think it is different in that this is a fairly quick recipe, not one of my usual slow cooked meals. As for the ingredients, they were pretty much what we had leftover the day before a new veg delivery.

Ingredients

1 pound or so of meat. I used diced pork but chicken would work well.

Green lentils – about 4 espresso cups worth

Veg

1 turnip

2 courgettes

2 onions

1 large carrot

1 stick celery

Spices

About 2” fresh ginger

4 cloves garlic

1tsp mustard seeds

½ tsp fennel seeds

2 crushed Allspice cloves

1 tsp cumin seeds

1 tbps coriander seeeds

1 tbsp curry leaves

1 tsp tumeric

1 tsp fenugreek

Good bunch of fresh coriander

Method

Curry

• Get the pan hot and add a good glug of nut oil. Add all the seeds and the curry leaves. Stir fry until the seeds darken and start to pop

• Throw in the finely chopped onion, garlic, ginger, celery & chopped stalks from the fresh coriander. Turn the heat down a notch so the garlic doesn't burn and go bitter. Keep stirring until the mix goes translucent

• Add the other chopped veg, the carrot, the courgette and the turnip. Mix well and cook for about 7 mins, until they begin to soften.

• Add the meat to the mixture and stir in until browned

• Mix in the green lentils and then pour in enough stock to cover. I just used a chicken stock cube and boiling water.
• Simmer until the lentils are tender and the sauce is as thick as you want it.
• Finish with chopped coriander leaves and a splash of lemon juice. If you're feeling frisky, stir in a splash of natural yoghurt just before serving. I served this with half a caulie that I'd blitzed in a food processor and fried off with garlic and coriander. Delicious!

Enjoy :-)