One-pot Curry in a Hurry
Serves 2
2 tbsp olive oil
1 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 (eggplant), chopped into small pieces
1 potato, chopped into small pieces
45g dried red lentils
400ml coconut milk
1 tbsp peanut butter
Big handful of spinach
Big bunch of basil
Salt and pepper, to taste
To serve
Pomegranate seeds
Chopped peanuts
Squeeze of lime
Coriander leaves
Edible flowers (optional)
(Batch cookable, freezable, lasts for 5+ days in the fridge.)
Heat a frying pan over 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 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 and 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 as it is or with some steamed rice, quinoa or buckwheat on the side.
Recipe from Happy Food by Bettina Campolucci Bordi (Hardie Grant, £20) Photography © Nassima Rothacker
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