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Red lentil tikka masala

Red lentil tikka masala

I love lentils in all their shapes and sizes. I don’t know what it is about them, whether it’s a textural thing or just their slightly nutty flavour, but I try to incorporate them as much as possible into my diet.

This spicy curry really heroes the humble red lentil and makes a cheap, healthy and, most importantly, tasty midweek supper. The masala paste makes enough for two meals and I freeze the extra paste. I like to serve this with a dollop of yoghurt and a warm naan bread.

Enjoy x

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Red Lentil Tikka Masala

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Ingredients

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For the masala paste
  • 2 teasp garam masala
  • 1 teasp chilli flakes
  • 2 teasp smoked paprika
  • 1 teasp cumin seeds, dry fried and ground
  • 1 teasp coriander seeds, dry fried and ground
  • 2cm root ginger, peeled and grated
  • 1 tbsp rape seed oil
  • 2 tbsp tomato purée
  • sea salt and freshly ground black pepper
  • 15g fresh coriander

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For the curry
  • 2 tbsp rape seed oil
  • 1 red onion, peeled and chopped
  • 2 heaped tbsp masala paste
  • 1 garlic clove, crushed
  • 1 x 400g tin chopped tomatoes
  • 350ml vegetable stock
  • 200g red lentils, rinsed
  • 200g young spinach leaves, washed
  • sea salt and freshly ground black pepper

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To serve
  • 2 tbsp low fat natural yoghurt
  • naan bread

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Pulse the paste ingredients in a processor until well combined and fairly smooth. This can also be done with a pestle and mortar.

Then, for the curry, heat the oil in a large frying pan, add the onion and cook for around 3-4 minutes, until softened. Add the garlic and cook for a further minute. Add the masala paste and cook to release the flavours. Add the tomatoes and stock and bring to the boil. Add the lentils, reduce the heat and simmer, covered, for 40 minutes. By this time the lentils should be nice and soft.

Add the spinach leaves and continue to cook for a further 5 minutes until the leaves are nicely wilted. Add more stock if necessary, to loosen. Check seasoning and serve accompanied by yoghurt and naan bread.

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Serves 3



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