This vegetarian curry tastes so delicious!. I love getting myself a good quality Curry Paste and grabbing what i have in the fridge. This curries main ingredient is two type of lentils. Both requiring different cooking times, although cooked at the same time. Doing this creates a great texture as the green lentils are slightly firmer than the red lentil. So simply, you aren’t going to feel like its too mushy. Another great texture element is the sweet Pumpkin and Chickpeas. Both cooked to perfection ensures that you wont miss all the meat. Serve with grilled Zucchini on top of fluffy rice.

Ingredients

1/2 Diced White Onion
Handful Cubed Pumpkin
1 Tablespoon Unsalted Butter
1 Cup Dried Red Lentils
1 Cup Dried Yellow Lentils
1/2 Cup Cherry Tomatoes, Cut in half
1/2 Can Chickpeas
2 Heaped Tablespoons Curry Paste, I used Butter Chicken Paste
3 Cups Water
1/2 Can Coconut Cream
1 Vertically Sliced Zucchini
Generous Pinch Salt & Pepper

Rice

2 Cups Basmati Rice
3 Cups Water

Instructions

The Curry

1

Preheat-

Add Vegetable Oil into a heavy based pan (I used my Dutch Oven) and heat on medium heat.

Sautee-

Add the Diced Onion into pan and cook until translucent.

Vegetables-

Add the diced Pumpkin and Chickpeas, Cook until Pumpkin has slightly softened but is still firm. Add the Cherry Tomatoes.

Curry Paste-

Add the curry Paste of choice and cook until fragrant. I used Butter Chicken Paste

Lentils-

Add in both types of lentils and unsalted Butter, Stir together until butter is fully melted and lentils are glazed.

Liquid-

Pour in water and bring to hard simmer, Add lid and continue cooking for around 10-15 minutes on medium heat.

Griddle Zucchini-

Heat a griddle pan on high, Drizzle Oil on top and cook Sliced Zucchini until cooked through.

Finishing Touches-

Check your curry. At this point the water should be almost completely evaporated but not fully. Drizzle in coconut cream and simmer on low for 5 minutes. Remove from heat. Season accordingly. -NOTE

Enjoy!

Serve over a bed of warm rice top with the griddled Zucchini.

Cooking Rice

1

Wash Rice-

Wash 2 Cups of Basmati Rice in water. Wash and drain until water is clear, and not cloudy.

(The rule of thumb)-

Add Rice into a heavy saucepan and fill with water until the top section of your thumb equals the height of water above the rice. Approximately 1 cup of Rice to 1.5 cups of water.

Cook-

Add lid on and cook on medium until water is full evaporated (DO NOT STIR) Remove lid and fluff up with a fork. Set aside.

Notes

Curry Paste-

I have used a Butter chicken curry paste in this which is super yummy. Although please use what you like. I would imagine that most curry pastes work in this. I have used Tikka Masala Paste in this and its fab!

Finishing Touches-

When you check your lentils are ready at the 15-minute mark, scoop some onto a spoon and eat. If lentils are still hard, add a quarter cup of water and continue cooking. Also, the result should be nice saucy and gooey. You don’t want it to be too dry and thick.

Lentil & Chickpea Curry