This curry is full of heady spices and depending on your ‘spice odometer’, you can up the heat ante by increasing the chilli powder and including the seeds of the bird’s eye. This a perfect vegan friendly dish, minus the ghee of course, served with pappadums or roti.
Requirements: medium saucepan
Preparation and cooking time: 30 minutes
- 2 brown onions, sliced
- 2 tbsp ghee or vegetable oil
- 2 cloves garlic, finely chopped
- 2 tbsp grated fresh ginger
- 1 tbsp ground cumin
- 1 ½ tsp ground coriander
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tsp chilli powder
- sea salt
- 1 fresh bird’s eye chilli, seeds removed and chopped
- 1½ cups dried red lentils, rinsed and drained
- 500 ml (2 cups) The Stock Merchant Vegetable Stock
- 2 tomatoes, roughly chopped
- 1 zucchini, roughly chopped
- 2 tbsp coriander leaves, chopped
- Heat ghee or oil in a saucepan over medium low heat and sauté onions till softened, 6 minutes.
- Add garlic and ginger and fry for 1 minute.
- Add cumin, coriander, turmeric, garam masala, chilli powder, salt and fresh chilli and fry for 1 minute. Stir well to release the flavour of the spices.
- Add the lentils, stock, tomatoes and zucchini and bring to the boil over medium heat. Simmer, covered for 10 minutes, until lentils are soft but still retain their shape. Stir occasionally.
- Remove lid and simmer for a further 5 minutes. Check for seasoning.
- Serve hot, garnished with coriander leaves.
**Short on time? For an even quicker recipe, substitute the garlic, ginger and dry spices with 1 tbsp of Zest Byron Bay’s Indian Spice Paste.
Adapted from a recipe found at http://www.sbs.com.au/food/recipes