One of my favourite foods in the whole world has to be curry so I'm glad there are loads of different types so that I can have it all throughout the year :) yesterday I made a scrumptious vegetarian daal curry and I made plenty so that I have some leftover to eat for lunch today whilst Rikki's at work!
DAAL CURRY, RICE & NAAN BREAD (v)
Serves: 2-3 People
Prep Time: 4-5 Minutes
Cooking Time: 20 Minutes
Half a Large Onion
1 Clove of Garlic
1 Fresh Red Chili Pepper
1 Red Pepper
A Bunch of Coriander
1-2 tsp of Turmeric
1-2 tsp of Garam Masala
250g of Dried Red Split Lentils
400g tin of Coconut Milk
150g of Baby Spinach
A medium sized mug of Basmati Rice
2 Naan Breads
2 tbsp of Natural Yoghurt
Salt & Pepper
Olive Oil
- First of all put a lidded casserole pan and a medium lidded pan both on high heats, preheat the oven to 200 degrees & boil the kettle.
- In the food processor (the bowl blade) put the peeled onion, peeled garlic, fresh red chili pepper, deseeded red pepper, coriander and a pinch of salt & pepper, then blitz until fine.
- In the casserole pan put a tbsp of oil with the turmeric and garam masala and stir well. Then add the blitzed vegetables and fry for a couple of minutes before adding the lentils, 400ml of boiling water and the coconut milk and put the lid on and boil, stirring regularly.
- Meanwhile in the medium lidded pan put in the medium sized mug of basmati rice with 2 mugs full of boiling water from the kettle and a pinch of salt. Place the lid on top and leave to simmer until the water has gone.
- 5 minutes before everything is ready, put the naan bread in the oven and fold the spinach through the daal. Remove everything from the heat and serve with a scattering of coriander and a dollop of natural yoghurt!
No comments:
Post a Comment