30 mins to 1 hour
10 to 30 mins
This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner.
400g tin brown lentils, rinsed and drained
400g tin kidney beans, rinsed and drained
1 very large onion, finely chopped, or 200g/7oz frozen diced onion
2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste
2 tbsp medium curry powder
pinch of chilli or cayenne pepper (optional)
400g tin full-fat coconut milk
400g tin chopped tomatoes
salt and black pepper
Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften.
Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes.
Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools.
To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander.