Another midnight feast, while me and my mom were having a Pitch Perfect marathon. There was laughter, there were tears, and there was curry. It's only right.
I completely eyeballed my seasoning measurements for this one, so I trust your judgement on how much or little of these things to put in. The pressure is on!! Don't let me down.
Prep time: 5 min
Cooking time: 25 min
Serves 3-5
Ingredients:
5 baby potatoes
1 cup of brown lentils
1 can of crushed tomatoes
1 zucchini
1 white onion
2 fresh tomatoes
1/2 can of chickpeas
2 tbsp coconut cream
Curry powder
Garam masala
Garlic powder
Chilli powder
Cumin
Ground coriander
Fresh coriander
Salt
Rice
Recipe:
1. Cook lentils in a boiling pot of water for 15-20 minutes, or until soft.
2. Chop and boil potatoes for approx 10 minutes, until fully cooked.
3. In a large pot, sauté onion with garlic, seasonings and powders. Add diced veggies, and chickpeas until everything is flavoured.
4. Put crushed tomatoes to large pot, and mix through. Once lentils and potatoes are cooked, add into the mix.
5. Gradually add coconut cream, and stir thoroughly.
6. Adjust, and add spices and cream to taste.
7. Cook rice according to package.
8. Serve with rice, and top with coriander.