I know we’re moving into salad season, but last night I had a craving for curry.
Finding myself suddenly ravenous, I also wanted fast food. So, I made the fastest curry of my life.
This is a cheat’s curry, because it uses a ready-made curry paste. But it was perfect for my need at the time, and the flavors didn’t suffer in any way. Use whatever veggies you have on hand.
The following will give you about three portions (or two, allowing for seconds):
>> 1 tin coconut milk
>> 1 Tbsp of good quality curry paste of your choice
>> 1/2 cup split red lentils, rinsed
>> 1 cup vegetable stock
>> 1 scallion, chopped
>> 1/2 red or yellow pepper, chopped
>> 1 small carrot, grated
>> handful of mushrooms, chopped
I used madras paste—and for my palette, one tablespoon gives a heat level on the spicy side of medium. Add more for a hotter curry, or less for a milder version.
If using carrot, grate for less cooking time.
Add the curry paste, veggie stock, and coconut milk to a saucepan. Stir, and allow the mix to come to the boil while you prep your veg.
Add the veggies and lentils, and reduce the heat to a gentle simmer. Split red lentils cook in 10 minutes or less over a low heat, so keep an eye on them and stir occasionally.
When the lentils are cooked, you’ll find you have a daal-esque curry that can be served as is, without rice or naan. If you like, add a sprinkling of cilantro.
From start to finish, this “curry in a hurry” is ready to serve in 15 minutes and is very satisfying. Enjoy!
Author: Hilda Carroll
Image: Author’s own
Editor: Yoli Ramazzina
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