Moni’s Creamy Lentil Curry is packed with vitamins, protein, fiber and absolutely delicious. A wonderful comfort food to have as a main meal or a lovely accompaniment to any dish.

Serves 8 | Prep time: 10 minutes | Cooking time: 25 minutes |

Ingredients

  • 300g green lentil cooked (about 1 ½ cup uncooked)
  • 2 tbsp olive oil
  • 2 red onion diced
  • 1 clove garlic chopped
  • 1 tbsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp ginger
  • 2 x 400ml organic light coconut milk
  • 400g fresh tomatoes quartered
  • 100g broccoli baked with (½ tsp papikra,  1tsp garlic powder, salt & pepper for 20 minutes)
  • 100g spinach leaves
  • 15g fresh chopped coriander

Cut the broccoli into bite size pieces and place in a baking tray with the smoked papikra, garlic powder, salt & pepper. Bake for about 20 minutes and set aside. Cook the lentils with 1 tsp of cumin for 15 minutes or until it still ardent as you bite, ensuring it’s not too soft.

Place the oil in a deep pan to heat, than add in the onion and sauté for 2 minutes or until slightly brown and soft, add the garlic and cook for 1 minute but not burning. Add turmeric, cumin, garam masala, coriander powder and sauté them on a medium heat for 2 minutes until you get a roux consistency, then add a bit of water.

Once the spices are completely coated and have released their flavours, add in the chopped tomatoes and combine, than add the coconut milk and leave on a medium heat with the lid on for 10 minutes. Add the cooked lentils, grilled broccoli and cook for another 8 minutes, than add the spinach and cook for 2 minutes untill wilted. Garnish with the coriander and add a dollop of coconut yoghurt to serve (optional).

Serve with quinoa or brown rice.