There’s nothing quite like a comforting bowl of curry, especially when it’s made with heart. Allan Hirsch’s Lentil & Vegetable Curry is a firm favourite in the Hirsch household, packed with wholesome ingredients, bold flavours, and a touch of home-cooked magic. Whether you’re looking for a meat-free Monday meal or a hearty winter warmer, this recipe is as nourishing as it is delicious.
Get ready to fill your kitchen with the aroma of spices and goodness, Allan’s go-to curry is about to become one of yours too.
Serves 4-6
Ingredients:
200 g brown lentils, uncooked
5 ml turmeric
Curry Tempering spices (Vagaar):
30ml sunflower oil
5ml mustard seeds
5ml cumin seeds
5ml sesame seeds
4 whole cloves
3 dried red chillies
2 cloves garlic, crushed
1 x 4 cm piece ginger root, peeled and grated
Curry leaves
2 onions, chopped
7ml ground coriander
5ml tamarind paste (optional)
30ml desiccated coconut
20ml brown sugar
Vegetables:
2 small brinjals, cut into large cubes
1 cauliflower, broken into florets
2 tomatoes, peeled and chopped
300g mushrooms, cut in halves
200g okra (Benda), topped and tailed,
and halved (optional)
2 courgettes, topped and tailed, halved,
and cut into slices
250g green beans, topped and tailed, cut into 4
Method:
- Place the lentils in a large saucepan or Instant Pot with sufficient water to cover; add turmeric, and bring to the boil.
- Simmer until lentils are soft; this will take around 20 minutes.
- Add in brinjals and cauliflower and continue to cook until tender.
- In another saucepan make the Vagaar by heating the oil, adding in mustard, cumin, and sesame seeds, cloves, and whole dried chillies.
- When the seeds have stopped popping, add in ginger and garlic, curry leaves, and onions; sauté
until transparent. - Add tomatoes, mushrooms, okra, courgettes, and beans. Stir constantly for about 5 minutes. Add ground coriander and mix well; add vegetable mixture to the lentil mixture.
- Add in tamarind paste, coconut and sugar, to taste. Check seasoning.
- Serve with basmati rice, roti, or foolka, and a mint chutney
Allan Hirsch’s lentil and vegetable curry is sure to warm hearts and homes this winter!
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