Monday, 4 May 2015

potato & lentil curry with lemon & fresh mint

curry, dhal, dal, spicy, lentils, curry, recipe
potato & lentil curry with lemon & fresh mint
I have always loved curry and they were a family favourite when I was growing up. After fairy cakes and cheese on toast they were one of the first things I learnt to cook. I remember my mum going to an Indian cookery class when I was young and enjoying sampling and trying out the recipes from her spice splattered note book when she was back at home. 

Don't be put off by the long list of spices and ingredients - it really is a simple recipe to put together and the spices are easy to get hold of in most supermarkets. Smoked paprika is not a usual curry spice but I really like the smoky depth of flavour it adds to the dish.  

I hope you try out and enjoy my curry recipe this Meat Free Monday. Do get in touch and let me know what you have been cooking recently too. You can leave your recipes and links in the comments below. I look forward to hearing from you. 

serves: 6-8
preparation time: 20-30 minutes 
cooking time: 60-90 minutes
recipe author: Ema at De Tout Coeur Limousin 

ingredients:
400g white potatoes chopped
400g sweet potatoes chopped
450g cooked green/brown lentils (you can use pre cooked tinned lentils or cook according to packet instructions)
300g sliced onions
250g cauliflower broken into florets
200g spinach
4 cloves garlic crushed
2 inches fresh ginger grated/finely chopped
1 fresh chilli finely chopped (I used a mild long green 'finger' chilli with the seeds) 

whole spices:
1/2 tsp fenugreek seeds
1/2 tsp onion/nigella seeds
1 tsp cumin seeds
1 tsp fennel seeds
3-4 cardamon pods cracked 
2-3 dried chillies (or to taste)
2 bay leaves 

ground spice mix:
1 tsp smoked paprika
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon 

1 tbsp tomato puree
1/2 litre vegetable stock
400 ml tin coconut milk (or an extra 400 ml vegetable stock) 
1 tbsp oil
splash of vinegar
salt & pepper

to serve:
small bunch of fresh mint chopped
lemon wedges
yogurt
rice or flat bread

method:
  1. heat the oil in a large deep frying pan and add the whole spices - allow them to 'crackle' before adding the onions with a bit of salt and pepper. Gently cook until they are soft and caramelised. This will take about 20 minutes or so. If it starts to 'catch', turn down the heat and add a splash of cold water to prevent this. 
  2. in a separate pan par-boil your chopped potatoes in salted water with a splash of vinegar for 5-10 minutes - until just starting to get soft. Drain and leave to one side.
  3. when the onions are soft and caramelised add the ginger, garlic and fresh chilli, followed by the drained potatoes and ground spices. Stir well and cook for a few minutes to coat all the potatoes with the spices.  
  4. add the rest of the vegetables, tomato puree, coconut milk and stock and bring up to the boil then reduce the heat and simmer for about an hour. I like to cook this slowly on a low heat as it gives the spices and flavours a chance to mix and develop.  
  5. serve with chopped mint, a squeeze of lemon and a dollop of yogurt. It's good served with a plain white rice or flat bread.  Bon appetit! 
tips:
  • don't skimp on the time it takes to caramelise and brown the onions. It is this slow cooking that adds the depth of flavour to the curry and allows the spices to release their essential oils. 
  • you can substitute different vegetables in this curry according to your own preferences - I just used what I had in the fridge and store cupboard. 
  • add a splash of vinegar to the potato boiling water as it helps keep them firm and hold their shape. 
  • a really economical and cost effective dish and a healthy meat free option too packed with superfoods and spices. 


potato, lentil, vegetable curry, vegetarian, vegan, healthy food, vegetable recipes,
potato & lentil curry with lemon & fresh mint

Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


retreat, France, travel, Creuse, singing, wellbeing, wellness, from the heart
Bienvenue to De Tout Coeur Limousin

recipes. baking, cooking, de tout coeur limousin, home cooking, French food, markets,

For more of my recipes click here




This recipe is also featured on:

Link up your recipe of the week



11 comments:

  1. Thanks for linking up with #creditcrunchmunch. This dish sounds very tasty and I will definitely be trying it out soon as I love a veggie curry.

    ReplyDelete
    Replies
    1. Thanks for hosting - a great link up. Do you have any favourite curry recipes too? Always on the look out for good tried & tested recipes...

      Delete
  2. I have some lentils and was looking for something to make with them. I think my husband would love this

    ReplyDelete
    Replies
    1. They are lovely in this dish - let me know how you get on :)

      Delete
  3. Mmmm all my favourite spices and some low fat protein too! I love the sound of this recipe, and thank you for sharing with the No Waste Food Challenge! :)

    ReplyDelete
    Replies
    1. Thanks very much. A real favourite of ours too - and so economical especially when you can use whatever veg you have that needs using up.

      Delete
  4. This looks delicious - I love putting smoked paprika in everything. I thought the curries my mum made as a child were fairly westernised and was surprised to be told by her that she learnt from an indian neighbour. Just shows how much notice I took - so I am impressed about you learning curries early on.

    ReplyDelete
    Replies
    1. Thanks so much - I love smoked paprika too. Do you have any of those family recipes to share? Always love a recommendation of good tried and tested recipes :)

      Delete
  5. Love all the spices and marriage of flavours here, just my kind of dish! Thank you for entering #CreditCrunchMunch.

    ReplyDelete
    Replies
    1. Thanks - love spicy food and a fab way of getting loads of veg into the diet too :)

      Delete
  6. I love the inclusion of the lemon and mint - perfect for the spring.

    ReplyDelete

Thanks for stopping by. Your comments are always appreciated.