Broccoli & Lentil Curry

I honestly cannot understand people who hate broccoli.


Now hold on- give the poor vegetable a chance! Broccoli has been unfairly lumped with the most hated vegetables, amongst brussel sprouts, cauliflower and beetroot. All of these vegetables have redeemable qualities; except you beetroot, you’re absolutely hopeless.


I find that the reason why people hate these vegetables is often not because of the way the vegetable tastes but the way that it is prepared. Broccoli is often steamed until it becomes a mushy lump of green slime. I’m here to show you that broccoli doesn’t need to be steamed into submission, it can be thrown into a curry just before serving, left to soften and absorb the flavours of the curry and come out tasting fantastico! Don’t believe me, just give this recipe a try.

 

Broccoli & Lentil Curry

Ingredients

  • 1 yellow onion, diced
  • a cinnamon stick
  • 2 tbsp Thai red curry paste
  • 4 tbsp tomato paste
  • 1×14 oz tin of coconut milk
  • 1 cup dry red lentils
  • 200g chopped broccoli florets
  • 200g chopped green beans
  • 1 tsp garam masala
  • 3 tsp freshly squeezed lemon juice

Optional for serving: chopped peanuts, fresh parsley, naan bread, jasmine rice, squeeze of lemon juice

Method

  1. Heat some olive oil in a large non-stick saucepan. When the oil is hot, add the onions and the cinnamon stick. Fry the onions on high until starting to turn golden brown.
  2. Add the curry paste and tomato paste and stir to combine. Cook for 2 minutes or until the tomato paste is starting to caramelise; you’ll be able to tell by the browning of the tomato paste on the edges and the smell of the curry. Slowly pour in the coconut milk, stirring whilst you do so. Season with salt and pepper to taste. If the curry is too spicy then add more coconut milk.
  3. Bring the sauce to a boil before adding the lentils and reducing the heat to low. Simmer for 15 minutes or until the lentils are cooked- they should be soft but not firm to the bite. Throw in the broccoli and green beans and stir to coat in the sauce. Cook for another 5 minutes. If you find that the curry is too thick for the broccoli then add ½ cup of water to loosen it up.
  4. Just before serving, stir the garam masala and lemon juice through the curry and season one last time with salt and pepper. Serve hot with some warm naan and jasmine rice- enjoy!
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Spicy Cashew Coconut Lentil Curry

Adjusting to a new diet has proven to be quite the challenge, but one of the most enlightening things is being introduced to a whole new section of the grocery store. 2 months ago, I probably would have scoffed at you if you brought chickpeas, lentils or butter beans anywhere near me. Now I embrace these staples as part of my daily regime.


The shocked looks I get when I tell people about my meat-less habits haven’t ceased to amuse me. I’m sure that most people have visions of me sitting on the kitchen floor, crying whilst clutching my bowl of lettuce and carrots. Little do they know that I curl up on the love seat with a hot bowl of curry in my lap, warm naan to my left and cold yogurt to my right. The grass is indeed greener on this side.


This dish starts with a homemade red curry paste that takes 5 minutes to prepare and can be stored in the fridge for all your future curry needs. YES.


What I love about lentils is their insane nutritional points and incredible versatility. These are easily slipped into any curry, wrap or salad. I look forward to exploring all the fun ways to exploit this sneaky little bean but for now, I’ll start with this curry.

 

Spicy Cashew Coconut Lentil Curry

For the red curry paste: 

1 red bell pepper, deseeded and roughly chopped

3 cloves of garlic

2 tbsp, grated ginger

2-6 chillies, I used 3

1 tbsp lemongrass, I used fresh from the garden but you can use pre-packaged

¼ cup fresh cilantro

½ tsp coriander

½ tsp turmeric

½ tsp each salt and black pepper

For the curry: 

olive oil

1 tsp cumin seeds

½ yellow onion, sliced thinly

½ red onion, sliced thinly

between 2 and 4 tbsp red curry paste, I used 3

1 14 oz can tinned tomatoes

1 cup coconut milk

1 cup dried brown lentils

2 cups water

½ cup chopped spinach, optional

salt and pepper to taste

rice + naan for serving as well as natural yogurt

cashews, parsley, lemon wedges for garnish

Method

Make the red curry paste

In a blender, combine all the ingredients for the red curry paste and pulse until combined. Add a tablespoon or two of water if it’s not blending well. Keep sealed in a glass jar and refrigerate until use. Will keep for up to 2 months in the fridge but you can freeze individual portions in ice trays if you would rather keep them frozen.

Make the lentil curry: 

Heat a tablespoon of olive oil in a deep saucepan and toast the cumin seeds for a minute before adding both the yellow and red onion. Fry the onions until translucent then add the red curry paste. Coat the onion in the paste and cook for another 2 minutes before adding the tinned tomatoes and coconut milk. Season with salt and pepper. Bring to a boil before adding the dried lentils and 2 cups of water. Reduce the heat to low and simmer for 30 minutes.

If after 30 minutes the curry is still very watery or is not at your desired consistency, increase heat to high and boil for 5-10 minutes or until it’s thick enough. Before serving,  add the spinach to the curry and cook on low for 5 minutes, or until wilted. Serve hot with rice, naan and cashews, dollop natural yogurt on top if the curry is too spicy for you.