This lentil curry is both delicious and healthy, making it the perfect weeknight meal to warm you up this Autumn. Serve with some warm naan and a dollop of yogurt and you have got yourself the perfect dinner.
If there is something my friend Jo can make, it’s cooking. When we were living together at university, she would always dish up the most amazing chicken and mushroom curry and pan fried fish with olives and tomatoes. But the best thing she would make was her lentil curry.
Before learning about this dish, I had always had a troubled relationship with lentils. I liked them when I ate them in restaurants, but I could never seem to cook them right. I had tried all sorts of recipes and lentil varieties but they would always turn up mushy and unpleasant or ridiculously al dente. Not the most enjoyable experience I must say.
So when I came home one day and smelled Jo’s curry in the kitchen, I had to try it. And it was mind blowing. Poor Jo had to tell me the recipe several times and make it countless more because I really wanted to make sure that the time I made it, it would not be a disappointment (and also because I was looking for any excuse to have that amazing curry made for me with no effort). When I did eventually make it, it turned out exactly how it was supposed to be. And for the whole year I have been making it, I have never screwed it up. It seems that the spice blend is so good that, even when the lentils overcook and become mushy, the dish is still dang good! How that’s possible, I don’t know - it’s just magic.
If this curry is relatively straightforward to make, there is only one ingredient that could be a bit more tricky to find: Aubergine Pickle. This spicy, umami paste can normally be found in Asian grocery stores at quite an affordable price, though I have found it in Waitrose (obviously) and, somewhat surprisingly, Asda. If I can give my own completely unsponsored suggestion, I would go with Patak’s own Aubergine Pickle rather than another brand: the taste seems to change and not necessarily for the better.
You might wonder: why should I invest in an obscure food product I might never use in my entire life again? Good point, but here is where you are mistaken: you WILL use this product again, and very soon. In fact, I might even go as far as to say that, despite the jar having enough pickle for about ten curries, you will buy a second one sooo soon! Seriously, I make this curry every single week the temperature goes below 16°C. It’s that comforting!
Of course, if you can’t find the pickle at your local supermarket, really don’t want to buy it, hate aubergines (it doesn’t actually taste of aubergines though), or can’t eat them, you can try and substitute this with two tablespoons of balsamic vinegar, a squeeze of lemon juice, a veggie stock cube, and an extra ½ tsp of cayenne pepper. It will not be the same, but it does emulate the taste you are trying to achieve.
By making the curry several times, I have developed my own take on it, so that my curry and Jo’s original version vary ever so slightly. Jo adds some frozen peas to her curry, definitely more onion and garlic and it is a proper hot curry, i would say she puts a good two teaspoons of cayenne pepper. Mine is definitely milder and I wish I could add the frozen peas but I always manage to forget to buy them.
What we both do though, is adding a nice dollop of yogurt on top of the curry. That really is a game changer.
Ingredients:
Serves 3-4 people
180 gr dried red lentils
1 large red onion
2-3 garlic cloves
1 heaped tsp paprika
1/2 tsp chilli powder/ cayenne pepper
1 can chopped tomatoes
2 tbps aubergine pickle*
Yogurt
Sides:
Basmati rice (white or brown)
Naan
* You can try to substitute the pickle with two tbsp balsamic vinegar, one veg stock crumbled into the curry, a squeeze of lemon juice, and another 1/2 tsp cayenne pepper or chilli powder. Not the same but close.
Instructions:
Rinse and soak the dried lentils for 15 to 25 mins in a bowl full of water. This slightly cuts down the lentil cooking time and it reduces the chances of you being gassy afterwards so please don't skip this step. It's also NOT going to hurt your gut lining. Seriously, try and do it.
In the meantime, thinly chop the red onion and the garlic. Fry the onion in a heavy-bottom pot or skillet with some olive oil. Add some water if the onion is starting to catch. As the onion softens and slightly caramelise, add you garlic and fry for another minute or so. Add the spices and the aubergine pickle. Mix everything well and cook for another couple of mins, always adding a splash of water if needs be.
Drain the lentils and quickly rinse them under the tap. Transfer them to the pot and mix well, making sure they are fully coated in the spice rub.
Add the chopped tomatoes. Fill half the can with water and add that to the pan as well.
Add 1 tsp of salt, stir and bring to a boil. Once it starts boiling cover with a lid, reduce the heat and simmer for about 15 mins. AFter every five mins uncover and give it a stir to make sure nothing is sticking to the bottom of the pan.
When the time is up try your lentils. According to the variety they might need more time and or water. If that's the case add 1/2 aglass of water and cover again, simmering for another 5 to 10 mins. If they are almost cooked and they still have some water to absorb, cook them uncovered on medium heat for another five minutes. If you want to add frozen peas like Jo does, this is when you do that.
In the meantime, you can boil your rice according to package instruction and/or heat up you naan.
When everything is ready, plate your curry with all the trimmings. Add a nice dollop of yogurt. Jo religiously uses greek yogurt. I shift between plain yogurt and plant-based coconut one. If you like, you can add some mango chutney as well or, if you really like the heat, a heaped tsp of aubergine pickle will do!
Leftovers can be kept in the fridge for up to 4 days and freeze well for up to 2 months.
Enjoy.
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