This red lentil coconut curry by Marlene Watson-Tara is a warming curry in the South Indian style, flavoured with aromatic fresh ginger, cumin and coriander. It’s made extra creamy and luscious thanks to the addition of organic coconut milk.
The 22nd National Curry Week takes place from the 5th to 11th October 2020. Founded by the late Peter Grove, a prominent journalist who had fallen in love with curry, his vision was to drive awareness and appreciation of the burgeoning Indian restaurant industry, whilst also raising funds for charity.
It has often been said that curry is the ‘national dish’ of Britain with curry houses becoming a staple of the high street since the 1970’s. As millions of curries are consumed every single week, National Curry Week is an opportunity for the British to celebrate their love of all things curry. With the extensive use of herbs and spices, vegan curries have become a popular healthier, but equally as tasty, alternative to meat dishes, and this week is the perfect time to try something new.
Marlene Watson-Tara, author of the definitive vegan book Go Vegan says, “many people are turning to a vegan diet in the desire to live a healthier life, with a focus on wholegrain, beans, vegetables from land and sea, fruits, nuts and seeds, and these ingredients work particularly well in spicey curries.”
Recipe taken from Go Vegan: A Guide to Delicious, Everyday Food For the Health of Your Family and the Planet by Marlene Watson-Tara, published by Lotus. (RRP £20).
Red Lentil Coconut Curry
A warming curry in the South Indian style, flavoured with aromatic fresh ginger, cumin and coriander.
Ingredients
- 3 shallots finely chopped
- 1 tbsp fresh ginger peeled and minced
- 2 garlic cloves minced
- 1 tsp mild curry powder
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- a pinch of sea salt
- 2 cups filtered water
- 1 1/2 cups red lentils
- 1 cup organic coconut milk
- 2 courgettes diced into 1cm pieces
- 1-2 tbsp tamari
- 1 cup loosely packed coriander leaves
- lime slices to garnish
Instructions
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In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally.
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Add the spices and salt and stir well. Stir in the water, lentils and coconut milk. Allow the mixture to simmer over a low heat, covered, while stirring occasionally for 10 minutes.
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Stir in the courgette and tamari, cover and cook until the courgette and lentils are tender. Add more water to reach the desired consistency. Taste-test, then stir in the coriander. Serve the curry with white or brown basmati rice to round out this comforting meal.