At Lou's request:
Lentil and Chickpea Curry
You will need:
One large onion
2 tablespoons olive oil
Two tins of chopped tomatoes
One sweet potato
Three potatoes
One cup of dried lentils
One cup of frozen peas
One tin of chickpeas
2 tablespoons of Patak’s Rogan Josh curry paste
2 teaspoons garlic granules (or 1 ½ Lazy Garlic)
1 tsp fenugreek
1 tsp paprika
1 tsp tarragon
Chop the onion and fry on a medium heat in the oil. Don’t allow the onion to brown. Reduce the heat as the oil dries up and add a splash of water if necessary.
Add the tins of tomatoes and the dried lentils. Keep stirring, add salt if required, the spices, herbs and curry paste.
Chop the potatoes as the mixture simmers and add. If mixture starts to bubble, reduce the heat.
Simmer for approximately 30-45 minutes. Test the texture of the potatoes with a knife or by tasting one to be sure.
Add the frozen peas straight to the mixture (no need to pre-cook) approximately 10 minutes before removing from heat. Add the chickpeas five minutes later.
Serve with brown rice.
If you don’t like lentils or chickpeas simply substitute other pulses – but bear in mind most have to be soaked overnight. If preferred, use tinned instead and add at the same time as the chickpeas. You can use Balti, Madras or Dopiaza paste if preferred to Rogan Josh.
