Roasted pepper and green lentil curry

Method

1. Drain and rinse the lentils. Drain the roasted peppers and cut half of them into strips. Chop the onion finely, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve, then tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave the lid on.
3. Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic, ginger, smoked paprika, cumin, garam masala and tomato purée for 1 minute.
4. Blitz the remaining roasted peppers with the coconut milk and 100 ml of water until smooth, in a blender or with a stick blender.
5. Pour this into the pan with the lentils and the pepper strips. Simmer for 10 minutes, until slightly thickened.
6. Stir in the spinach a handful at a time until it wilts, about 2 minutes. Check the seasoning and add salt and black pepper.
7. Fluff the rice with a fork and serve the curry over it.

Tip Use roasted peppers from a jar and drain them well. Any leftover peppers are good on toast or stirred into a salad the next day.

Photo made with AI.

From Nosha · nosha.app