This curry uses the same ingredients as my Red lentil and root vegetable soup which was posted yesterday, it just has a slightly different cooking method and I have added curry paste and ginger. The idea really was to show that with one big bag of vegetables and some lentils you can make lots of different things, which is great for when your trying to cut back on spending. I have lots of recipes at home for cheap dinners which I recycle week on week but I find that once I’ve planned to cook a few different ones in the same week, the food shop bill is adding up. At least this way there are no left over ingredients because you just divide them up and use in the soup and curry. Also both recipes freeze well!
This time instead of chopping the veg quite small like I did for the soup, I kept it chunky to give the curry a bit more substance and also to help the curry have some structure otherwise it would be too ‘mushy’. Leave the skin on all of your vegetables too! It’s better for you and it saves time/ waste.
The curry has quite a rustic look and taste to it, it’s got the different flavours from the vegetables such as sweetness from the celeriac and sweet potato plus the earthiness from the turnips. You can add any vegetables you like to this dish including cauliflower, potatoes, parsnips, peas and swede. You could also finish it off with some wilted spinach to add another colour.
1 Stick Celery
1/2 Sweet potato
1/2 Celeriac (or potato or parsnip)
2 Garlic Cloves
1 piece Ginger (thumb sized)
2 heaped tblspn Curry Paste (see recipe here)
1 Cup/ 160g Red Lentils
1 Can Chopped Tomatoes
400ml Water (plus more if needed)
1 Fresh Red Chilli and Fresh Parsley/ Coriander to garnish
To prepare the veg you need to dice the onion and finely slice the celery. Chop the carrots, turnips, sweet potato all with their skin on to roughly the same size. Peel the celeriac and also chop to the same size. Peel and crush your garlic and peel and finely dice the ginger.
In a large saucepan or frying pan, heat some vegetable oil and then add all of the chopped veg including the garlic and ginger into the pan and saute for 5 minutes stirring frequently until softened. Then add the curry paste and continue to cook whilst stirring for 5 minutes. Make sure all of the veg is coated nicely in the curry paste.
Then add the lentils and canned tomatoes and water.
Turn the heat down to a low/ medium simmer, put a lid on and cook for 40 minutes. (stir every 10 minutes or so and add more water if it looks dry)
Once cooked then check the seasoning and add more salt or pepper to your taste.
Serve garnished with fresh coriander or parsley and a finely sliced red chilli.
There you have it, two meals with one set of ingredients!! To be honest I could probably make a third, for example a stew using some Italian seasonings and dumplings!