Ingredients: |
Ingredients: For the curry:
1 large tbspn Sri Lankan spice mix (see miscellaneous section) or your favourite curry powder
2 tbspn coconut oil or butter
2 large onions, finely sliced
5 fat cloves garlic, finely chopped or grated
1 large thumb of fresh ginger, finely chopped or grated
750g new potatoes cut into biggish bite size chunks
2 tbspn tomato puree
400g red lentils
1.5 litres vegetable stock
1 400 ml tin full fat coconut milk
For the broccoli:
1 tbspn coconut oil or butter
400g purple sprouting stems or regular broccoli florets
1 tspn mustard seeds
1 tspn cumin seeds
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Directions: |
Directions:1. Fry the onions in the coconut oil or butter for 10 minutes until soft and turning golden at the edges.
2. Add the curry powder, garlic and ginger and cook gently for a couple of minutes.
3. Add the potatoes and turn up the heat, stirring from time to time for a few minutes until potatoes are well coated with spice mx.
4. Sir in the tomato puree and pinch of salt and paper, then add the lentils, stock and coconut milk and stir well.
5. Put a lid on the pan and bring to boil then immediately turn down to simmer for 20 minutes, regularly stirring right to the bottom of the pan to make sure lentils don't stick.
6. Add more stock if the mixture gets too thick.
7. Meanwhile, heat oven to 220º, gas 7. Place coconut oil or butter in a large baking tray to melt. Once melted, remove baking tray from oven and add the broccoli. Toss with a pinch of salt and the mustard and cumin seeds. Put back in over from approx 12 minutes, turning halfway, until just tender.
Serve curry in a bowl topped with the broccoli.
Add rice or bread if you want more bulk. |
This recipe for New Potato and Lentil Coconut Curry with Spiced Broccoli is from