This is a recipe which definitely has its origins in necessity, borne of a long day and a need for simplicity.
Being a food blogger means that I often expose myself to elaborate dishes with exotic ingredients and whilst I love trying new things, it can sometimes lead to culinary overkill.
Sometimes I just want something warm, delicious and filling, something which doesn't take 2 hours, a million ingredients and three separate stages.
Basically I'm being lazy and I just want to bung a load of ingredients in the pot, do a bit of stirring, then return a while later to my meal.
This is the recipe I go to in exactly this situation. I usually have most of the ingredients in the cupboard and even if I don't I can always substitute - adding more chickpeas, lentils or other legumes to make up a shortfall.
It is also wonderfully aromatic and packed full of spices and flavour - especially if you add the chilli, which rounds everything off with a pleasant zing.
The only warning I have before you go on is to make sure you have enough fridge space for leftovers... because this is the kind of curry you can make once and continue eating for several meals throughout the week. (this saving even more time and effort!!)
Makes 4 very large servings, 6 smaller ones.
1 tbsp Vegetable Oil to cook in
1 tsp Cumin Seed
1 tsp Ground Turmeric
2 tbsp Medium Curry Powder
1/2 tsp All Spice
1 tsp Chilli Flakes or 2 Red Chillies (alter this to taste)
1 Red Onion
200g Red Lentils
400g can of Chickpeas, drained
400g can of Red Kidney Beans, drained
400g can Chopped Tomatoes
400g can of Coconut Milk
250ml Veg Stock
Fresh Coriander, roughly chopped
1. Heat the oil gently in a large stock pot/saucepan (you will need the lid), add the onions and fry for 1 minute on a medium heat.
2. Add all of the spices to the onion, stir well and continue frying for 2 minutes, you should notice an extremely aromatic scent coming off the pan!
3. Add in the rest of the main ingredients, order is not really an issue, making sure that you stir the pot well.
4. Add the lid, bring the curry to the boil, then reduce the heat down onto the lowest setting.
5. Leave the curry to simmer on this low heat for 20 minutes, stirring occasionally. Add an extra 5 minutes if the lentils are still tough to taste.
6. Serve with a dollop of natural yogurt and fresh coriander, add whatever accompaniments you like! We went for couscous, simply because it takes the least time and effort.
In other news; There's still chance to enter my competition to win a Taster Bundle of Vincent's (my!) Coffee
Find out more and enter