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Brighton Journal | 12th November 2019

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Easy, creamy coconut curry!

Easy, creamy coconut curry!
Hannah Midgley

Hello you lovely beans!!

I’m back with another recipe for you! As mentioned in my introduction post, I love keeping ingredients as cheap and simple as possible… therefore, lentils are a key staple to my diet. When you buy in bulk or in the right places, they are relatively cheap and so so versatile.

So, although the weather is warming up a bit (yes!), I want to take advantage of us still having a few gloomy days to share this warming, comforting coconut curry with you. Its really simple, and like I love, yields quite a lot so really sets me up for meal prep during the busy uni days.

I hope you’re keeping well, and happy spring!

Ingredients:

  • 2 tbsp of oil of choice
  • 2 tbsp curry powder
  • 4/5 cloves of garlic
  • 1 tin of chopped tomatoes
  • ½ tbsp tumeric
  • Salt to taste
  • Stock cube (and 3 cups of boiled water)
  • 1.5 cup of red lentils
  • Fresh coriander
  • Two red onions

Process:

  • Start by dicing the onion, crushing the garlic and adding to a hot pan with oil to start sweating.
  • Add curry powder, turmeric, salt and chopped tomatoes to the pan. 
  • Boil kettle and use the water to prepare 1 stock cube in 3 cups of water. 
  • Add lentils to the pot, followed by the prepared stock cube. 
  • Reduce to a medium heat and leave everything to simmer, for about 30 minutes or until the lentils are soft. 
  • At this point, stir in the can of coconut milk and bring the pot back up to a high simmer. 
  • Add fresh coriander and serve with grain of choice.

I hope this recipe serves you well and let me know if you try it out!

Have a good one.

Love, always,

Ols x

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