An Indian inspired recipe to die for and make everyone fall in love with spices.
INGREDIENTS
1 tablespoon olive oil
8-10 leaves of Sage
1 tablespoon ground coriander (better if you have leaves)
1 tablespoon cumin seeds (powder if you don’t have seeds)
2 tablespoons curry powder
1 teaspoon of Chilli powder (Merken or any spicy option)
1 head of chopped garlic chopped
1 can of crushed tomatoes
1 tablespoon turmeric
1 Beef flavour cube stock (vegan alternative)
2 teaspoons sea salt
1 cup dried brown lentils
1 teaspoon of pepper
3 cups of water
½ can coconut milk
1 onion diced
INSTRUCTIONS
Heat the oil in a large pot over medium heat. Add the coriander, onions and cumin seeds, and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, turmeric, sage, chilli and sea salt to the pot and cook, stirring it a few times, for 5 minutes.
Add the lentils, curry, beef flavour stock, pepper and the water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. (You can soak the lentils in cold water before, to make this step faster)
Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look too dry, add an extra 1/2 – 1 cup of water.
Once the lentils are soft, and the curry is thick, add the coconut milk and bring the pot back to a simmer. Remove the pot from the heat.
Serve it with basmati rice and a bit of cilantro as garnish.
Read it in our February issue, for FREE!
