Almost vegetarian curry...
Discovered this great recipe online recently whilst also trying to “Make Do” with what was in the fridge/cupboard.
We do most of our shopping at our local Cahir Farmers Market on a Saturday morning when dropping our eggs off (they’re available at the Apple Farm stall). There are some fantastic stalls including fresh, organically grown local vegetables.
This recipe has loads of scope to add in any other veggies you might have lurking at the back of the fridge looking a little sad.
We’ve added a pouch of our chicken bone broth - adds lots of extra nutrients, protein, collagen.
It’s also a bit of a penny saver this one!
2 red onions
3 cloves of garlic
½ a thumb-size piece of ginger
1 courgette (or a massive marrow as we were kindly gifted!)
8 fresh medium ripe large tomatoes (or substitute 1 tin of tomatoes)
2 tsp salt
1 tin lentils
2 tsp ground cumin
pinch of cayenne pepper
1 tsp ground turmeric
3 tsp medium curry powder
1 tsp freshly ground black pepper
3 tbsp soy sauce
juice of 1 lime
320ml Magners Farm chicken bone broth
small bunch of fresh coriander
Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes
Sauté the onions, garlic and ginger in 4 tbsp of water in a large pan on a high heat for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the courgette, tomatoes and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.
Add the lentils, spices, soy sauce, lime juice, the remaining salt and bone broth, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the vegetables.
Finely chop the coriander and sprinkle over the curry. Serve with brown rice or toasted wholemeal pitta breads