Another favourite of Renee's, this red lentil curry is flavoursome without being too 'spicy' for little ones but also tasty for grown ups. The cooking time helps to break down the veggies (hello hidden veggies!), meaning suspicious kids won't know any better and you will feel good knowing the whole family has eaten a veggie loaded meal.
This curry is great made a couple of days in advance, which allows the flavours to grow, and it freezes and defrosts well. A great one to prep on the weekends for a quick reheat through the week!
Prep time: 10 mins
Cooking time: 1 hour
Total time: 1 hour 10 minutes
2 tbs toasted sesame oil (you can use olive or coconut oil too)
1 onion, finely chopped
3 cloves garlic, finely chopped
1 inch piece each of fresh ginger and turmeric, finely chopped
1 carrot, cut into 1 cm cubes
1 zucchini, cut into 1 cm cubes
1 medium eggplant, cut into 1 cm cubes
2 tsp mustard seeds
1 cup split red lentils
1 tin crushed tomatoes
1/4 tsp ground cinnamon
1/2 tsp ground fennel seeds
3 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt + pepper to taste
4 cups water (tap or filtered, just not hot)
2 handfuls of finely chopped leafy greens (spinach, silverbeet, kale etc)
- Slice the eggplant, sprinkle salt on each slice and leave aside for 5-10 minutes (this helps to remove any bitterness). Then chop into 1 cm cubes.
- In a large pot, add the sesame oil and heat over a medium flame. Add the onion and mustard seeds and sauté until translucent, approximately 5 minutes.
- Add the garlic, turmeric and ginger and sauté for another 5 minutes, stirring occasionally.
- Add all the veggies and cook for a further 5 minutes, stirring to combine everything well.
- Pour in the crushed tomatoes, water and add all of the spices, lentils and salt and pepper and bring to the boil. Drop to a medium flame, place a lid on the pot (3/4 on to allow some air to escape) and cook for 1 hour, stirring occasionally.
- Taste and adjust seasonings. Add the chopped leafy greens and stir through. Serve with cooked rice, quinoa, cauliflower rice or toasted flat bread.