Lentil, Mushroom and Coconut Curry
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Lentil, Mushroom and Coconut Curry

Serves 2-3
Ingredients
1 tbsp vegetable oil
2 cloves garlic, chopped
quarter teaspoon of turmeric
quarter teaspoon of ground cumin
quarter teaspoon ground coriander
4-5 medium-sized chestnut mushrooms, quartered
one 400g tin green lentils
200ml coconut milk
half teaspoon garam masala
salt, to taste
fresh coriander leaves, to serve
Method
Heat the oil in a medium-sized frying pan and cook the garlic until just softened (but not coloured). Add the turmeric, ground cumin and the ground coriander and stir, cooking, until fragrant. Throw in the mushrooms and then drain the lentils and add to the pan. Stir well, and cook for about 5 minutes, until everything is warmed through. Pour in the coconut milk and bring to a simmer. Once everything's hot, stir in the garam masala and season with salt and serve with the coriander leaves scattered over.
What are your favourite veggie curries?
I've entered this recipe into the Gluten Free Wednesdays Linky hosted by Gluten Free Homemaker.
Had this dish tonight and loved it, thanks for sharing:-)
ReplyDeleteGreat to hear, Camilla :) glad you enjoyed it!
DeleteOh, that looks delicious! Thanks for sharing it at Gluten-Free Wednesdays. I'll be highlighting your recipe this week.
ReplyDelete