Jeff's Red Lentil (& Mushroom) Curry

A solid staple. The addition of the mushrooms is preferable, but not essential. Double up on quantities of the oil, puree and tamari if adding the mushrooms. Serve on basmati rice

Category: Main Dish

Cuisine: Indian

Ready in 40 minutes
by Tiresias

Ingredients

1 tablespoon or chili-infused olive oil

2 chopped

4-5 cloves crushed

1 400g tin

8 ounces rinsed three times and cooked until al dente

8 ounces optional - double up on oil, puree and tamari if included

1 teaspoon

1 tablespoon

1 teaspoon

0.75 teaspoon if chili-infused oil is not used

1 teaspoon

0.5 teaspoon

1.5 teaspoon


Directions

Fry the chopped onions lightly in the oil. Add the garlic. Then add the mushrooms, if used. you will have to use 2 tablespoons of oil if the mushrooms are included). Add the spices one by one together with the tomato puree, stirring all the time to prevent sticking. Add the tin of chopped tomatoes and bring to a simmer. Add the drained lentils and simmer, covered, on a low heat, while you cook the rice, or for about 15 minutes or so. You may need to add a very little water to prevent the mixture from burning.

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