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One-pot Curry in a Hurry

Serves: 2

Ready in: 30 to 60 mins

Vegan Friendly

“Have you had a long day at work? Do you just want to chuck everything into a pot and let it cook itself? Then this is the dish for you. By the time you have put on your comfies and slippers, this creamy, indulgent one-pot curry will be ready to eat.”

One-pot Curry in a Hurry Recipe: Veggie Magazine

Ingredients:

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, chopped into small pieces
1 potato, chopped into small pieces
45g dried red lentils
400ml coconut milk
1 tbsp peanut butter
a big handful of spinach
a big bunch of basil
salt and pepper, to taste

To serve:

pomegranate seeds
chopped peanuts
a squeeze of lime
coriander leaves
edible flowers (optional)

method:

  • Heat a frying pan over a 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 a 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. I’d 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 it as is, or with some steamed rice, quinoa or buckwheat on the side.
Print Recipe https://www.bettinaskitchen.com/

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