Ingredients

The following ingredients have 4 Servings
  • 225 g / 8oz red lentils
  • 10 g / 0.5oz fresh ginger (finely grated)
  • ½ tsp ground cumin
  • ½ tsp cumin seeds
  • 1 small finger fresh turmeric (finely grated (optional))
  • 2 medium potatoes (peeled and diced)
  • 1 tsp turmeric
  • 2 tablespoon sunflower oil
  • 1 onion (large, peeled and sliced)
  • 1 green pepper (small, deseeded and chopped)
  • 1 - 2 teaspoon Madras curry powder
  • 3 cloves garlic (crushed)
  • 4 tomatoes (chopped)
  • 90 g / 3oz frozen sweetcorn or peas
  • salt flakes
  • 125 g Greek style yogurt or vegan Greek style yogurt (full fat)
  • 1 tablespoon fresh or frozen coriander (finely chopped)
  • 1 clove garlic (crushed)
  • 1 pinch salt flakes

Instruction

  • Put 850ml (1 ½ pints) of water in a saucepan or wok and add grated ginger, ground cumin, grated turmeric (if using), ground turmeric and 1tsp of salt then bring to the boil.
  • Add washed lentils (agitate in a sieve with running water) and bring to a simmer and cook for 5 minutes.
  • Then add the diced potato and cook until the lentils turn mushy, about 25 minutes (stirring at intervals to stop the mixture sticking).
  • Meanwhile, heat the oil in a pan and fry the cumin seeds for 30 seconds or until browned and fragrant.
  • Add onion and pepper and fry over a fairly high heat until the onion has browned.
  • Lower the heat and add the Madras curry powder, garlic and chopped tomatoes.
  • Cook for a minute and then add to the lentil mixture, taste, season with more salt and add the sweetcorn or peas.
  • Cook gently for a further 5-10 minutes under a lid until the sweetcorn/peas are cooked.
  • Mix the Greek yogurt, chopped coriander, crushed garlic and salt together to make the dressing.
  • Serve with Basmati rice or roti and top with the yogurt dressing. Mango chutney goes really well too!