Typical values per 100g: Energy 607kj/145kcal, 42.3g carbohydrate Heat the oil in a large heavy based pan, add onions and cook on a low heat until soft add garlic, ginger and curry paste and continue cooking for 1-2 minutes. I’ve made it both ways, and it’s always delicious. Rinse the lentils in cold water until the water runs clear. Reduce the heat and simmer until the lentils start soften then add the vegetables. Heat the oil in a large pot. Deglaze with the vegetable broth, then add in the red lentils and crushed tomatoes. You’ll add the spices after sautéing the aromatics, and they need just 30 to 60 seconds to toast. Stir in the chopped coriander, spinach, leftover cauliflower and cabbage, then simmer for a further 5 minutes until the lentils are tender and the veg are piping hot. Garnish with the reserved coriander leaves and serve with the flatbreads. Combine the lentils, water and tamarind water in a large pot and bring to a boil. Or you can also contact us by filling the online contact form. Necessary cookies are absolutely essential for the website to function properly. Here's some ideas, "brown lentils, double aubergine and sumac also worked a dream ". 1 Bring a large pan of water to the boil, add the spinach and cook for 2 minutes. You can thank the full-fat coconut milk and the creamy almond butter for that. Simmer, covered, for 20 to 25 minutes, or until the lentils are … Add the vegetable stock and lentils then bring to the boil. Add the onion, garlic and ginger and cook for 5 minutes, stirring often. Heat the oil in a saucepan then add the onion and cook until starts to soften. Cook for 10 minutes or until vegetables are soft. The creaminess and high-fat content not only makes this curry extremely luxurious, but they are also necessary to balance the spice and tanginess in this curry. Plus, you'll stay full for hours due to the high content of healthy fat from coconut milk and almond butter. Add the onion, garlic and ginger and cook for 5 minutes, stirring often. Add the vegetable stock and lentils then bring to the boil. Creamy and dreamy: This curry is extremely creamy and indulgent. This curry starts with fresh ginger, garlic, and green chili peppers to provide lots of those classic Indian flavors. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed; 1 tablespoon coconut oil or olive oil; 1 small white onion, chopped (about 1 cup); Pinch of salt, more to taste; 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger); 2 cloves garlic, pressed or minced; 1 Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Good Food Deal Add the chopped tomatoes, vegetable stock and lentils. Almond Butter. For an oil-free recipe, omit the oil and use 2 tbsp of water or vegetable stock to saute the veggies. Yes! Make sure you use smooth almond butter, as it'll be harder to incorporate crunchy almond butter into the curry and you might end up with chunks of almond butter. Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk, hot vegetable stock, made with 1 vegetable stock cube, fresh coriander, washed and chopped, reserving a few leaves to garnish, handcrafted garlic and parsley flatbreads (optional, not vegan).