This is a simple, humble, cheap and easy recipe that will leave you feeling warm and nourished. I devour this on its own with a dollop of greek yogurt and coriander leaves, but you can add some rice, roti or naan to make it an extra filling meal.
2tbs olive oil
3 cloves garlic
1 onion
2 carrots
1 parsnip
2 potatoes
handful cauliflower florets
2 tbs mild curry powder
1 tbs smoked paprika
150g red lentils *soaked for 24hrs, rinsed and drained
600-700ml water or stock
2 bay fleaves
salt & pepper
Options to serve:
coriander
chilli flakes
yogurt or coconut yogurt
white, jasmin or basmati rice
roti or naan
1. Preheat oven to 180°c. Prep the veggies by peeling the carrot, parsnip and potato, and chop them into even medium-sized pieces. Break the cauliflower into medium florets. Finely dice the onion and garlic.
2. On the stove top, heat olive oil in a dutch oven or an oven-proof skillet or large pot (with a lid) on a medium low heat and sweat the garlic and onion until soft and translucent. Add the curry and paprika spice with a splash of water and stir until well-coated and fragrant.
3. Add in your chopped veggies, mixing until completely coated and cook until a slight char develops.
4. Pour in the rest of the water, stock powder, bay leaves, and lentils, which have been soaked overnight and rinsed, and season with a generous scrunch of salt and pepper. Bring to a boil then place the lid on and transfer to the oven to cook for about 40mins. While cooking, prepare rice to packet instructions. The curry is ready when everything is soft and the liquid has reduced.
5. Serve with a dollop of yogurt, coriander leaves, chilli flakes, a side of rice and some roti or naan.
R E C I P E N O T E S
This recipe was made for an induction dutch oven, that can transfer from stovetop to oven. If you do not have a dutch oven, a large oven-proof skillet or pot with a lid will work but cooking times may vary.
Slow cooker option: Preheat the slow cooker before beginning. Continue with steps 1. 2 and 3 but transfer to the slow cooker rather than the oven. Cook on low heat for 6-8 hours until veggies are soft and liquid has reduced.
If you only have a pot and stove top option, bring to a boil, pop the lid on and simmer on low heat for one hour.
- Sweet potato and broccoli are also great substitutes.
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