Mega Mushroom Lentil Curry Recipes

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

MEGA MUSHROOM & LENTIL CURRY

Steps:

• Cook the rice in a pan of boiling salted water for 25 minutes, or until tender, then drain well. Tip back into the pan, finely grate in the lemon zest and squeeze in half the juice, season to taste, then cover.
• Peel and finely chop the garlic and ginger, then half, deseed and finely chop the chilli. Peel and finely slice the onion.
• Heat 1 tablespoon of oil in a large pan over a medium heat, add the garlic, ginger and chilli, followed by all the spices and fry for 2 minutes to coat.
• Pick and roughly chop the coriander leaves (keep to one side), then finely chop and add the stalks to the pan.
• Add the onion and cook for a further 6 to 8 minutes, or until softened, adding a splash more of oil, if needed.
• Trim and roughly chop the mushrooms and tomatoes. Add the mushrooms to the pan and stir-fry for a few minutes, then add the tomatoes, lentils and 200ml of boiling water. Bring to the boil, cover with a lid and cook over a medium-low heat for around 20 minutes, or until the lentils are tender.
• At this stage, remove the lid, turn the heat up to medium-high and leave to bubble away until the sauce thickens and reduces slightly, stirring occasionally.
• Stir through the yoghurt, then season to taste with sea salt and black pepper.
• Divide the curry and lemony rice between your plates, scatter over the coriander leaves, then tuck in.