I just devoured this incredible lentil and vegetable curry, and it has brought all the warmth that this chilly spring day needed. Packed with veggies (it has SEVEN portions of the colourful things), this is one vitamin booster to stick on any meal plan.
Ingredients: Tps minced Garlic 1 tbsp vegetable oil 2 onions I red pepper Handful mushrooms Half courgette Half cup of red lentils Can chopped tomatoes Can coconut milk 1tsp turmeric 1tsp garam masala 1 tsp cumin Vegetable oxo cube Salt and pepper to taste Spoonful yoghurt Fresh parsley to top
Method: • Heat 1 tbsp of oil on a medium heat and fry onions, garlic, vegetable oxo cube and all spices until onions have started to brown. • Add peppers, mushrooms, onions and courgette and fry until vegetables have softened. • Add lentils and fry until the edges start to turn translucent • Pour in chopped tomatoes and coconut milk. Simmer until lentils have expanded and softened. You may need to add water here if the curry gets too sticky. • Serve with a dollop of yoghurt and a sprinkle of fresh parsley