2 tbsp ghee (or coconut or olive oil)
1 brown onion, diced
2 cloves garlic, crushed
2cm piece ginger, grated
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground cardamom
1 tbsp curry powder
3 tbsp tomato paste (or a large tin of crushed tomatoes)
3 cups vegetable stock
400ml tin coconut milk
6-8 cups chopped vegetables – eg cauliflower, sweet potato, eggplant, pumpkin, zucchini
3/4 cup dried red lentils, rinsed
1 ½ cups frozen peas (you can also use lots of spinach instead to give it a fresh green boost at the end)
- Add ghee to large deep saucepan/stockpot and heat to medium. Add onion and cook for a few minutes to soften. Add garlic and ginger and cook for a further two minutes.
- Add spices and fry for another minute until fragrant.
- Add tomato paste and fry another minute, stirring.
- Add stock, lentils, coconut milk and vegetables (except peas).
- Simmer over a low-medium heat until vegetables have softened. The longer you can leave it, the more flavour will develop. I like to cook it for at least an hour, but it’s a fairly hands-free hour – just an occasional stir and check.
- Stir through peas 5-10 minutes before serving.
- Serve with basmati rice, cauliflower rice, naan or chapatti bread, yoghurt, pickles/chutneys, pappadums – whatever your favourite curry accompaniments.
Note from Laini: My family LOVE this recipe with dialled down spice intensity. I simply double all the liquids and they all happily slurp it up with some garlic flat bread. Mmmm!