Lentil and vegetable curry - serving

L is for Lentil and vegetable curry

I picked up this recipe nearly 3 years ago and since then it’s been one of those great go-to recipes that I can tweak to whatever vegetables I have in. It contains at least 2 portions of your 5-a-day, is low in fat and is very tasty!

Lentil and vegetable curry - veg preparation

 

Making dahl for the curry

Preparation time: 10-15 minutes

Cooking time: 50 minutes

Ingredients:

  • 200g yellow lentils (washed)
  • ½ tsp turmeric
  • 1 tsp tamarind paste
  • 2 tbsp desiccated coconut (optional)
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 tsp sesame seeds
  • 2 cloves
  • 2 dried red chilis
  • 12 curry leaves
  • 2 small onions, finely sliced
  • 6 tomatoes (cut into quarters)
  • 1½ tsp ground corriander
  • 10 okra
  • 1 medium sweet potato – cut into ½inch cubes
  • a handful of green beans
  • 200g paneer cheese – cut into small pieces
  • a pinch of salt

Vegetable and lentil curry - adding the final veg

Recipe:

  1. Put the lentils in 1litre of  water in a large pan and bring to the boil. Spoon away any scum, then turn down the heat to a simmer. Add the turmeric and sweet potato and leave to soften for 20 minutes.
  2. The next stage is to make the tarka. Heat the oil in a frying pan, then add the mustard seeds, cumin seeds, 1 tsp of sesame seeds, cloves and dried chillies.
  3. Once the mustard seeds have started popping, add the curry leaves and onion and a pinch of salt and leave for a few minutes until the onion has softened.
  4. Then add the tomatoes and ground coriander, give it a stir and leave for another 5minutes until the tomatoes have soften and the flavours are well combined.
  5. Add the tarka to the lentil and sweet potato mix (which should be nicely soft by now). Then add the tamarind paste, coconut if using, green beans and ocra and leave to simmer for a final 5 minutes.
  6. Meanwhile in frying pan you used for the tarka, fry the paneer in a little oil, sprinkling over the remaining sesame seeds. It should take a couple of minutes on each side for this hard cheese to take some colour. Add to the curry and it’s ready to eat.

Lentil and vegetable curry - with the toasted sesame paneer

 

Roasted tomatoes

So firstly apologies as this was meant to be halibut based recipe rather than a haddock one, but I couldn’t get hold of any in time for this blog, so I had to make do with my local supermarket offering of haddock. Either fish will work!
 Haddock, shrimp and scallop linguine
The tomato sauce can be prepared up to a day in advance and stored in a sealed container in the fridge. It just needs reheating when you’re cooking the fish.
Tomatoes ready to be roasted
Preparation time: 5 minutes
Cooking time: 50 minutes
Ingredients:
  • 325g Haddock (or halibut) – skinless, boneless and cut into pieces
  • 150g Shrimps or prawns (cooked)
  • 175g Scallops
  • 1 lemon
  • 500g fresh linguine
  • 15 ripe tomatoes (feel free to use a mixture of varieties, which will enhance the flavour)
  • 1 tbsp Tomato purée
  • 1 tbsp chopped basil
  • Olive oil
  • Salt
  • Pepper
  • Handful of freshly chopped parsley
  • Handful of freshly grated Parmesan
Recipe:
  1. Preheat the oven to 180°C. Line a baking tray with tin foil. Cut the tomatoes in half and place on the tray. Drizzle with olive oil, salt and pepper and put in the oven to roast for 30-40minutes.
  2. Spoon the roasted tomatoes (and all the juices that will have leaked out) into a food blender with the tomato purée, basil and blitz until it has turned into a paste (but still with a few bits – you don’t want to make soup!)
  3. Put the linguine in a large pan of boiling salted water and leave to bubble away.
  4. Meanwhile chop the halibut (or haddock) into pieces and fry for 3-4 minutes in a drizzle of olive oil. Then add the scallops and shrimps (or prawns) with the juice of half of the lemon and continue to fry for another couple of minutes until the fish is cooked. This will not take long and you don’t want to overlook the fish.
  5. By this point both fish and pasta should be cooked, so drain the pasta (reserving about a cupful of the pasta water in the large pan with the pasta). Add the fish, tomato sauce, and 2/3 of the chopped parsley then gently combine until everything is well coated in the tomato sauce.
  6. Top each serving with the remaining chopping parsley, Parmesan and a wedge of lemon.

Tomato sauce - frying onions

Roasted tomatoes