Lentil and mushroom curry

lentil and mushroom curry

The idea to make this wholesome curry came from my son Tom, who, just like his mother, enjoys experimenting in the kitchen. We often swap ideas and recipes over the phone. I kind of made up this recipe as I went along: I looked at what ingredients I had available and used them so I’m sure you can alter/adapt/add. It’s a very simple dish to make and surprisingly tasty.  It was even nicer the following day. I served it with a home made naan (see recipe here) as you can see from the picture.  By the way I have effectively become vegetarian. I  still eat meat when I go to people’s houses , etc. but I have stopped buying it. I only buy fish. I’m sure I’ll be all the better for it. Anyway, the point is that I have to make sure to eat a balanced diet which doesn’t mean a slice of cake in both hands. 😉 That’s why I like eating pulses: they are a good source of proteins , they are  cheap, low-fat and also contain precious fibre, vitamins and minerals. What more can we want?

INGREDIENTS

300- 400 gr green lentils

vegetable stock to cook them (1 lt)

1 large onion

3 cloves of garlic

1 piece of fresh ginger, grated (2-3 cm)

250 gr chestnut mushrooms, sliced

1 fresh red chilli, sliced

2 tbspoons curry powder

1 heaped teaspoon ground coriander

1 heaped teaspoon ground cumin

1 tin of plum  or chopped tomatoes

salt and pepper

fresh chopped coriander

a few tbspoons vegetable oil

METHOD

In a pan boil the lentils in some vegetable stock until just soft . Drain and keep on one side.

Shallow fry the chopped onion in the oil until soft. Add garlic, fresh ginger, sliced chilli and sliced mushrooms. After approx. 5 minutes add the spices followed by the tinned tomatoes and the lentils. Add a cup of water. Season and bring to the boil.

Just before serving sprinkle on it some chopped, fresh coriander

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