2 tbsp olive oil
2 white onion, finely chopped
2 tsp garam masala
3 tsp cumin
2 tsp chilli flakes
3 tsp curry powder
2 tsp coriander powder
2 tsp fennel seeds
2 tsp ginger powder
1 tsp turmeric powder
1/2 tsp cinnamon
4 garlic cloves, minced
2 tsp of garlic powder
1 can full-fat coconut cream
1 canned crushed tomatoes or 5 ripe chopped tomatoes
4 cups of homemade veggie stock
2 cups of lentils (or tofu or chickpeas, whatever protein you prefer)
4 brushed potatoes (cleaned and cut into quarters. The starch of the potatoes will help thicken up the curry sauce)
2-4 tbsp of chilli sauce (optional – I tend to add more because I like it spicy)
salt to taste (add the salt at the end, you’ll be able to taste how much salt you need once the curry has reduced and thicken.)
Add 2 tablespoon of olive oil into a pot and finely chopped onion. Sauté until onions are translucent. Then add garlic. Add all the spices to the onions and garlic and sauté until soft and fragrant. Add 1 tbsp of water to mixture and a little water if it looks dry.
Then add coconut cream and veggie stock and stir to combine.
Add lentils and potatoes, and crushed tomatoes. Stir until incorporated. Bring to a simmer for about 30-40 mins, stirring occasionally. Once the stock has reduced, and potatoes are soft/tender it should be ready! (The potatoes will absorb the flavours of the curry, and to be honest they are the best part of the curry!)
Add salt to taste
Serve with rice and veggies!
Let me know how it goes.
(p.s. if you’re wondering where I got my lunch box tins – I got them here)