Curries are easy to make and incredibly versatile which makes them one of my favourite weekday dishes.
You can literally use whatever vegetables you got on hand (a perfect way to use leftover vegetables from the weekend).
Leave the pancetta out to make it vegetarian-friendly, if you wish, but I like to add them to the dish for some extra saltiness and creaminess.
- 1 tbsp coconut oil
- 100g pancetta cubes
- 1 onion (sliced)
- 4 cloves of garlic (sliced)
- 1 tbsp tomato puree
- 1 tsp of each (all mixed together): mild curry powder, smoked paprika, dried ginger, dried fennel seeds, dried mustard seeds, dried chilli
- 400ml of rich and creamy canned coconut milk
- 500 dried red lentils (washed and drained)
- 100g green beans (chopped into bite sized pieces)
- 200g brown chestnut mushrooms (sliced)
- 100g full-fat Greek Yogurt
- Juice of a lime
- Salt and pepper to taste
- Boiled rice and lime wedges to serve
In a heavy-bottom pan, heat up the coconut oil on medium-high heat, then add pancetta cubes and fry them until they get a light golden brown colour. Add onions and garlic, and keep stirring it for another 5 minutes.
Add tomato puree and the spice mix and fry it for a couple of minutes to wake up all the nice flavours from the dried spices.
Pour the coconut milk in followed by two cans of water, and then add red lentils. Season it with salt and pepper, put a lid on and cook on medium heat until the lentils are nearly done, but still a little bit crunchy. (When the lentils are cooked through, they change their harsh orange colour to a paler yellow colour.)
Stir in the green beans, mushrooms and Greek yogurt, then cook it for another 8-10 minutes. Squeeze the lime juice in, give it a taste (add more salt if you need to), then serve it with boiled rice and fresh lime wedges.
Ingredients and equipment I use:
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