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Coconut, curry leaf & turmeric saucy lentils

A pot with coconut, curry leaf & turmeric saucy lentils

Coconut, curry leaf & turmeric saucy lentils

Name: Coconut, curry leaf & turmeric saucy lentils
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Makes 3 batches (total around 2.2kg)
Ingredients: 3 tbsp ghee or coconut oil to make it vegan; 2 large onions finely chopped; 1 tsp black mustard seeds; 8 fresh curry leaves; 6 garlic cloves finely chopped; 40g ginger grated; 1 green chilli deseeded if you like; 2 tsp ground turmeric; 1½ tsp ground coriander; 2 tsp ground cumin; 1 tsp nigella seeds; 1.2 litres vegetable stock (ensure vegan, if needed); 400ml can coconut milk; 600g dried puy or green lentils rinsed

Ailsa Burt

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Makes 3 batches (total around 2.2kg)

Easy

Prep: 15 mins

Cook: 55 mins

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Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape

Freezable

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp ghee

or coconut oil to make it vegan
2 large onions

finely chopped
1 tsp black mustard seeds
8 fresh curry leaves
6 garlic cloves

finely chopped
40g ginger

grated
1 green chilli

deseeded if you like
2 tsp ground turmeric
1½ tsp ground coriander
2 tsp ground cumin
1 tsp nigella seeds
1.2 litres vegetable stock

(ensure vegan, if needed)
400ml can coconut milk
600g dried puy or green lentils

rinsed

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Nutrition: Per batch (730g)

kcal286
fat11g
saturates7g
carbs29g
sugars5g
fibre8g

high
protein14g
salt0.27g

Method

step 1

Heat the ghee or oil in a large, deep saucepan over a medium-high heat. Stir in the onions, mustard seeds and curry leaves with a pinch of salt and cook for 8-10 mins, stirring frequently, until the onions are caramelised a little around the edges, and the mustard seeds have popped. Mix in the garlic, ginger, chilli, turmeric, coriander, cumin and nigella seeds. Lower the heat to medium and cook for 3-4 mins, until fragrant.
step 2

Pour in the vegetable stock, coconut milk and lentils. Rinse out the can of coconut milk with water and add to the pan. Bring to the boil, then stir in the lentils. Cook for 30-40 mins until the lentils are tender and it has reduced. Season to taste and divide into three batches. Will keep chilled for five days in an airtight container, or frozen for up to three months.

Recipe tip

This also tastes great served simply with parathas and natural yogurt.

Recipe from Good Food magazine, February 2025

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