RED LENTIL CURRY (serves 4)
Extra virgin olive oil
2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
1 yellow onion, finely chopped
1 tablespoon curry powder
1 tablespoon of tomato puree
4 medium carrots diced
2 large potatoes, peeled and diced (decent sized pieces)
1 cup red lentils
4 cups low-sodium vegetable stock
Whole meal pitta, sour cream and lime wedges to serve.
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, onion and gently cook, stirring frequently, until softened. Stir in the curry powder. Add the carrots, potato, lentils, purée, stock, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
2. Sprinkle the curry with the coriander leaves and serve with the wholemeal pitta, lime wedges and sour cream.
By the way 2016 International Year of the Pulses in Australia. Log onto their brilliant website here for lots more recipes as we Irish are not great at eating our beans, chickpeas and lentils. A lot of the time, we just don’t know how to cook with them. Pulses are a primary source of quality protein and other essential nutrients and are very versatile and inexpensive and should be a main staple in every cupboard.