This beautiful Mushroom & Lentil Coconut Curry is a glutenfree, vegan family favourite. Best of all you'd never know there is lentils in it because they just disappear, leaving behind a naturally thickened fragrant sauce. Made from a few simple, cheap ingredients it's the ultimate freefrom on a budget dinner.
Cuisine: British, Indian
For the Spice Paste
For the Curry
4Onions (red or brown)finely sliced
1Spanish Black Radish (*1)diced
100gBaby Button Mushroomswhole
100gRed Split Lentils
100gCreamed Coconut (*2)cut into chunks
100gSwiss Chard or Spinach
In a food processor or pestle & mortar, grind the spices, black pepper, garlic and Oil together. Pour into a preheated pan and allow to cook over a medium heat for a couple of minutes.
Then add the onions to the pan and stir through the spice paste. Allow to soften slightly then throw in the black radish, potatoes, baby button mushrooms. Stir until covered in the spice paste.
Add the creamed coconut chunks, water and then the lentils. Turn up the heat to bring the curry to the boil, stirring until the coconut has melted into the sauce.
Once boiling, turn the heat to low, cover with the lid and simmer for at least 30minutes (1hour is better), stirring occasionally to make sure the lentils aren't sticking to the bottom.
Add the chard or spinach and simmer uncovered for a further 10-15minutes or until the sauce thickens.
Either serve at this point with brown basmati rice or leave in the fridge for the rest of the day and reheat later on.
*1 We grow spanish black round radishes up at No17. They are beautiful, large black radishes with a spicy kick to them. Sometimes you can find other varities of black or winter radishes in the shops but if not sweet potato, turnip, parsnip or good old red radishes would be just as nice in this.*2 If you can't get creamed coconut, which is a solid bar of dehydrated coconut, then use a whole tin of coconut milk and reduce the water so you have 750ml of liquid in total.