One-pot Curry in a Hurry
Serves: 2
Ready in: 30 to 60 mins
“Have you had a long day at work? Do you just want to chuck everything into a pot and let it cook itself? Then this is the dish for you. By the time you have put on your comfies and slippers, this creamy, indulgent one-pot curry will be ready to eat.”
Ingredients:
2 tbsp olive oil1 shallot
finely chopped
1 garlic clove, peeled and chopped
1 tbsp good-quality yellow curry spice mix, plus more if required
1 carrot, chopped into small pieces
½ aubergine, chopped into small pieces
1 potato, chopped into small pieces
45g dried red lentils
400ml coconut milk
1 tbsp peanut butter
a big handful of spinach
a big bunch of basil
salt and pepper, to taste
To serve:
pomegranate seedschopped peanuts
a squeeze of lime
coriander leaves
edible flowers (optional)
method:
- Heat a frying pan over a medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato, and fry for another five minutes.
- Stir in the lentils followed by the coconut milk, and simmer over a low heat, covered, for 25 minutes.
- Remove the lid, taste and adjust the seasoning with salt or more spice mix. Add a dollop of peanut butter and stir in a handful of spinach and basil. I also love to scatter over pomegranate seeds and peanuts for extra crunch. I’d give it a final squeeze of lime to cut through the creaminess of the curry, then throw over a few coriander leaves and edible flowers to add some colour. Serve it as is, or with some steamed rice, quinoa or buckwheat on the side.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
