This is a vegetarian version of a popular spicy Indian dish usually made with lamb, lentils and veg. Eat with a bowl of brown rice or naan bread.
- 100g red lentils
- 1 onion, peeled & finely diced
- 15g coriander, leaves removed & stalks chopped
- 150g black rice, rinsed in a sieve
- 2 garlic cloves, peeled and chopped
- 3 chillies, deseeded and finely chopped (or leave the seeds in for more heat)
- 125g cherry tomatoes, quartered
- 1 dhansak spice mix (1 tbsp curry powder, 1 tsp garam masala)
- 1 tin coconut milk
- 1 sweetcorn cob (peeled and kernels removed)
- 15g chervil, roughly chopped
- 175ml yoghurt
- 60g mango chutney
- 150g baby spinach
- 1 lime
1 Put the lentils in a heatproof bowl or saucepan. Cover with boiled water and set aside.
2 Transfer the black rice to a medium saucepan, cover with boiling water & add a pinch of salt. Bring to the boil then simmer for approximately 25-30 minutes until tender.
3 Heat 1 tbsp of oil in a large saucepan. Gently fry the onion & coriander stalks for 10 minutes, stirring occasionally.
4 Add the garlic, dhansak spice mix and some of the chilli (add to your taste) to the onion. Stir for 2 minutes. Add coconut milk. Drain the lentils into a sieve, rinse then add them too. Bring to a low boil then let it simmer for
5 Stir the sweetcorn, tomatoes and chutney into the lentils. Simmer for 5-8 minutes, until the lentils are soft.
6 In handfuls, stir the spinach into the lentils until wilted. Drain the rice. Stir 3⁄4 of the coriander leaves into the curry. Season and add lime juice, to taste.
7 Mix the chervil and yoghurt in a small bowl, adding a pinch of salt to taste.
8 Serve the curry with rice, yoghurt, remaining coriander & some extra chilli if you like.
Recipe by Riverford