- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- 3/4 tsp powdered ginger
- 2 Tbsp paprika
- 2 tsp chili powder
- 2 tsp ground cinnamon
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp salt
- 1/2 tsp cayenne pepper (1 tsp for ‘Jono hot’)
- 2 cups lentils (I use green, because they’re firmer)
- 1 capsicum, cubed-ish
- 1 – 2 cups of mushrooms, cubed or sliced
- 500g tofu, cubed (or paneer – yum!)
- 2 – 3 medium sized tomatoes
- 1 large red onion, diced (be generous here, more onion will only make this better)
- 3 tsp crushed garlic
- 1 – 2 tsp cumin seeds
- 1 can coconut milk
- 2 – 3 Tbsp ghee / butter / coconut oil
Boil lentils with 4 – 5 cups of water, covered, for 35 minutes or until sufficiently cooked. Cooking time will vary depending on the type of lentil, I personally find the lentils to be enjoyable a little under cooked.
While the lentils are cooking, heat a large pan to low/medium heat, add ghee, garlic and cumin seeds. Brown for a minute or two, stirring to avoid burning. Mix in onion, and cook for 5-7 minutes at a medium heat, stirring occasionally. You want the onions to be soft and browned.
Mix in tomatoes, and cook for a further 5 five minutes, or until you see them start to puree a little. Add capsicum and mushrooms, cover, and cook for a further 5 minutes.
Uncover and add your spice mix with one quarter of the coconut milk and the tofu. Mix well, and cook for 5 – 10 minutes.
Combine curry and lentils, add however much more of the coconut milk you like, and simmer for 15 – 20 minutes.
Most importantly, before you begin you have to binge watch all of speed cooking on youtube, and pretend to be Jamie Oliver the entire time.