Gluten Free · Main Meals · Recipes · Side dishes · Snacks

Creamy Lentil Curry


Creamy Lentil Curry

This is my version of a favourite Indian dish of mine, dhal makhani. Traditionally the dish is made using black lentils, but as they weren’t available I used green instead. This dish takes about an hour, but is worth the wait. It is especially good the next day reheated when all the flavours have had time to develop.

Equipment required

1 medium deep based saucepan

Shopping list for 4 people with accompaniment

2 onions
4 cloves of crushed garlic
1/2 cup of green lentils
1 tin of kidney beans
1/2 tsp of ground corriander, cumin, cinnamon, ginger, cardamon, turmeric & cayenne pepper
1.5 cups of water
1 vege or chicken stock cube
1 tin of chopped tomatoes
1/2 cup of reduced fat cream
Knob of butter

Method to the madness

Dice the onions, heat the pan to a medium high heat and add the butter, once the butter has melted add the onions, sauté until the onions are nearly soft

Add the garlic and spices, cook for a further 1-2 minutes

Wash the lentils and add to the pan with the water, stock and tomatoes

Bring the mixture to the bowl and then turn down to a medium-low heat and simmer for about 30 minutes

After 30 minutes add the drained kidney beans, continue to let the mixture simmer for about 20 mins until the lentils are nearly tender, add the cream and simmer until the lentils are completely tender, about another 10 minutes

If the level of liquid becomes too low at any point, add some more, you want a saucey consistency, not dry

Serve alongside cauliflower ‘rice’ as pictured here, or with your fav protein. ENJOY!


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