Go Back
Print
Photograph of Lentil, Pulse and Vegetable Curry/Stew with Coconut or Tomato - Core Recipe

Lentil, Pulse and Vegetable Curry/Stew with Coconut or Tomato - Core Recipe

Bursting with lentils, pulses, fresh vegetables and coconut milk or passata and spiced up with the addition of your choice of spice mixes. Delicious served as a thick soup or stew, over rice or noodles, tabbouli or cous cous or with some fresh bread to mop the juices.

Course Dinner, Lunch, Supper
Keyword curry, lentils, pulses, stew, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Susan

Ingredients

  • 1 tablespoon olive oil
  • 125g – 150g/1 onion, peeled and chopped
  • 16g/4 cloves of garlic, peeled and crushed or finely chopped
  • 16g ginger, peeled and grated or finely chopped (optional)
  • 1 – 2 teaspoons spice powder e.g. curry, Middle Eastern, Mexican, Thai
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 – 2 tablespoons tomato paste (optional)
  • 375ml - 750ml/ 1½ - 3 cups vegetable or chicken stock
  • ½ - ¾ cup uncooked lentils, rinsed
  • 250g – 500g vegetables (some you add at the beginning of cooking and some you add closer to the end – see Recipe Notes)
  • 1 tin pulses/beans/chick peas, drained
  • 1 x 400g tin of coconut milk or 400g passata
  • 75g - 100g kale, stems removed and shredded or baby spinach
  • up to 30g fresh herbs, chopped e.g. coriander, parsley, mint, basil

Instructions

  1. Heat the oil in a cast iron casserole over a moderate heat and add the onion. Cook for 5 minutes, stirring from time to time, until softened and slightly caramelised.

  2. Add the crushed/chopped garlic and ginger, if using, and cook for a further minute until aromatic.

  3. Stir in the spices and cook, stirring, until aromatic – around 20 - 30 seconds 

  4. Add the tomato paste and then add 375ml of the stock and the lentils. Stir well to mix.

  5. Next add the drained beans/chick peas and the vegetables which take longer to cook.

    If you are using passata, as opposed to coconut milk, you also add that now.

  6. Bring to a simmer and cook, with the lid on, for 15 - 25 minutes or until the dried lentils are soft.

  7. Add the coconut milk, if using, and the remaining vegetables, apart from the spinach but including kale, if using. Add more stock if necessary and cook with the lid off for a further 2 – 6 minutes until everything is cooked.

  8. Stir in the spinach and cook for 1 - 2 minutes or until the spinach has wilted.

  9. Finally stir in the fresh herbs and serve with your choice of serving options

Recipe Notes

Equipment:

  • Cast iron casserole or frying pan and lid
  • Chopping board and knife
  • Kitchen scales and measuring spoons
  • Measuring jug
  • Can opener
  • Sieve or colander 

Vegetables to add early in the cooking process:

  • Onion
  • Garlic
  • Ginger
  • Potatoes
  • Sweet potatoes
  • Cauliflower
  • Butternut squash
  • Carrots
  • Swede
  • Sweetcorn
  • Pepper – if you like it soft and melting in your mouth
  • Aubergine
  • Celeriac

Vegetables to add towards the end of the cooking process:

  • Frozen peas
  • Spinach or kale
  • Broccoli
  • Courgette
  • Pepper - if you prefer to have some bite
  • Cabbage

To serve:

  • Cooked rice – white, brown or wild rice or a mix of both, OR
  • Flat bread or naan bread, OR
  • Fresh crusty bread, OR
  • Cous cous or Tabbouli, OR
  • Egg or rice noodles