This recipe is very versatile and can be adjusted to the vegetables in season and spices to taste. Great for using ‘gluts’ like the recent spinach and chard! I like to use spice seeds, but will happily use up whatever equivalent I have in the cupboard. Quantities for 4 people.
Ingredients:
1 tbsp oil
1 large onion, equivalent green/spring onions or leeks
2 garlic cloves, green garlic or wild garlic
1 tsp coriander seeds or ground coriander to taste
1 tsp cumin seeds or ground cumin to taste
1 tsp caraway or fennel seeds (optional)
1 tsp turmeric
Curry powder to taste
5 cardamom pods
1 small chilli finely sliced or chilli flakes/powder
1 cup of lentils-optional. If using red split lentils rinse, extra cooking time may be needed, Puy lentils need to be cooked according to instructions or any tinned legumes work well.
700g ish of root vegetables, using a small amount of potato will help to thicken the curry.
Meat if desired.
Any amount of softer vegetables, beans, leafy veg, calabraise to be added a few minutes before the end of cooking.
Fresh or tinned tomatoes and or stock.
Method:
- In a large saucepan heat the oil & gently fry onions & garlic until soft.
- Add spices and stir through.
- Add Root vegetables and meat if using and fry for 5 minutes, stirring occasionally.
- Add red split lentils if using, stir through and cook for 3 minutes.
- Add tomatoes and or stock to cover ingredients, along with cooked or tinned legumes.
- Bring to a boil then simmer until root vegetables, meat and lentils are cooked 20 ish minutes, leave saucepan lid off if the curry is not thickening.
- Add softer vegetables, spinach, chard, calabraise, broad, runner or french beans for a few minutes.
- Serve with rice or naan, enjoy.
If you are not a curry fan replace the spices with fresh or dried herbs, make some mashed potato and turn this into a cottage pie.
