Coconut, curry leaf & turmeric saucy lentils

Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape

Prep:15 mins
Cook:55 mins

Easy

Nutrition per serving

kcal 286
fat 11g
saturates 7g
carbs 29g
sugars 0g
fibre 8g
protein 14g
salt 0.27g

Ingredients

3 tbsp ghee , or coconut oil to make it vegan
2 large onions , finely chopped
1 tsp black mustard seeds
8 fresh curry leaves
6 garlic cloves , finely chopped
40g ginger , grated
1 green chilli , deseeded if you like
2 tsp ground turmeric
1½ tsp ground coriander
2 tsp ground cumin
1 tsp nigella seeds
1.2 litres vegetable stock (ensure vegan, if needed)
400ml can coconut milk
600g dried puy or green lentils , rinsed

Method

Heat the ghee or oil in a large, deep saucepan over a medium-high heat. Stir in the onions, mustard seeds and curry leaves with a pinch of salt and cook for 8-10 mins, stirring frequently, until the onions are caramelised a little around the edges, and the mustard seeds have popped. Mix in the garlic, ginger, chilli, turmeric, coriander, cumin and nigella seeds. Lower the heat to medium and cook for 3-4 mins, until fragrant.
Pour in the vegetable stock, coconut milk and lentils. Rinse out the can of coconut milk with water and add to the pan. Bring to the boil, then stir in the lentils. Cook for 30-40 mins until the lentils are tender and it has reduced. Season to taste and divide into three batches. Will keep chilled for five days in an airtight container, or frozen for up to three months.