Vegan & Gluten Free
This curry is best spicy but you may need to adjust the amount of chilli in this recipe to your personal spice level
~ Ingredients ~
1 cup sunflower, coconut or peanut oil in a large heavy based saucepan (NOT OLIVE OIL!!) Note: this amount of oil is necessary. The oil must cover the base of the saucepan well otherwise the spices will burn
2 cups of dried red lentils (rinsed)
2 large Onions - BrownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed. Currently early harvest which means they are picked fresh and not cured. Large bunch of 5.STOCK
7 (sliced/half moons)
4 large cloves of Garlic - RussianGarlic - RussianGrown in a no till bed for 8 months and spring-fed irrigated. Our garlic has large white bulbs and easy to peel cloves with great flavour. Can be stored for many months in a cool dark place.STOCK
6.65 (roughly chopped, NOT CRUSHED OR GRATED!)
2 inch piece of Ginger - FreshGinger - FreshGrown in a no till bed and spring-fed irrigated. Can be stored for many months in a cool dark place. Dry and powder, or use fresh in Indian dishes or stir-fries.STOCK
18.8 (roughly chopped, NOT CRUSHED OR GRATED!)
1 whole sprig of Curry LeavesCurry LeavesGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
8 (leaves pulled off)
3 fresh whole large tomatoes - heirloom mix (roughly chopped, NOT TINNED TOMATO!)
2-3 whole dried chillies
2 heaped teaspoons of “Massel Chicken Style Stock Powder” in 1 litre of water (plus a bit extra to cover the lentils)
1 Tbsp whole fenugreek seeds
1 Tbsp whole black mustard seeds
1 Tbsp whole cumin seeds
1 Tbsp ground turmeric or equivalent Turmeric - FreshTurmeric - FreshDeep orange organic turmeric grown in a no till bed and spring-fed irrigated. Can be stored for many months in a cool dark place. Dry and powder, or use fresh in Indian dishes or add to smoothies.STOCK
1 Tbsp chilli powder
1 Tbsp garam masala
1 Tbsp ground coriander
Juice of 1/2 to 1 lemons (to taste)
A good handful of fresh coriander (roughly chopped)
3 fresh chillies (sliced and preferably green serranos)
2 tsp of salt (or to taste)
~ Directions ~
Heat up saucepan with oil on high heat. To tell if it’s hot enough, drop one black mustard seed into the pot and it should pop, when it does and all of the whole spices (mustard seeds, fenugreek, cumin seeds, dried chilli). Add ginger and Curry LeavesCurry LeavesGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
8. Cook for until fragrant.
Add in your onions and stir continuously for 10 minutes until onions are starting to brown and translucent. (Don’t Burn Your Onions!) Note: Most important part is the onions, DON'T WALK AWAY!
When the onions are translucent and starting to take colour, add the garlic and cook through.
Once the garlic is cooked through, turn the heat down to medium and add the fresh tomatoes, cook until they are dissolved.
Once the tomatoes have melted through the onion mix, add in all the ground spices (turmeric, chilli powder, garam masala & ground coriander) and cook through.
Note: The mixture has a nice reddish brown hue.
Once the ground spices are fried off properly, add in your lentils and fry off well until the lentils are mixed through.
Add in stock, you may need to add extra water to cover the lentils. Add 2 tsp of salt. Stir occasionally and top up with water if needed. Once the stock is in a beautiful layer of chilli oil will lay on top. Simmer the curry until lentils are soft and cooked.
Squeeze in juice of half a lemon (add the other half if needed). Stir through the fresh chillies and fresh coriander (stir through only, does not need to be cooked through).
Serve with basmati rice any optional extras that you like; brinjal pickle (recipe below), poppadoms, raita, red onion, coriander garnish etc.