This is what I call a “train recipe”. A friend of a friend of a friend (you get the idea) sent it on its way until it arrived on my phone a few weeks ago.
Quick, easy and super tasty. That’s how I like my recipes.
– 1 onion – finely chopped
– 1 piece of ginger (approx 1 cm) – finely chopped
– 100g dried apricots – diced
– 1-2 zucchinis (approx. 200g) – chopped into medium-sized cubes
– 150g red lentils
– 400ml vegetable stock
– 2 garlic cloves – very finely chopped or pushed through a garlic press
– 2 tsp sugar
– 3 tsp curry powder
– 1 organic lemon
– Vegetable oil for cooking
– 2 tbsp vegan creme fraiche or yoghurt
- – Heat 1 tbsp of oil in a pan and add the zucchinis. Stir fry for a few minutes until slightly brown. Remove from the pan into a separate dish and set aside
- – Add ginger, onions and apricots to the pan and stir fry for about a 1 minute.
- – Add garlic, sugar, curry powder and lentils and fry for about 1 minute
- – Stir in the vegetable stock, bring to the boil and then turn down the heat and let the dish simmer for about 10 minutes until the lentils are cooked. Stir occasionally.
- – Wash lemon under hot water. Pat it dry with a clean towel or kitchen paper and grate off the peel. Cut the lemon in half and juice it
- – Remove cooked lentils from the stove, stir in the zucchinis and the lemon peel. Season with salt and lemon juice.
- – Serve with a blob of creme fraiche/yoghurt or chopped cashews (or both!)
For that real authentic Indian taste buy some Naan bread to serve with this dish. Served with a salad this recipe makes a great full lunch or evening meal.