Spiced fragrant lentils and tomato jalapeno curry

Today i’m having a lazy sunday, you know big meal and sit around, play computer games and refresh facebook 100 times…. that kinda thing. A leisurely kinda day. The kinda day everyone needs every once in a while. I took a little time outta my much needed laziness to get a couple of pans of curry simmering. These two curries contrast each other beautifully, the lentil one being creamy and delicately flavoured and the tomato being tangy with a nice bit of bite. Great with some basmati rice and flatbreads.

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Fragrant lentils:
1 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced finely
1 tbsp panch puran
1 tsp chilli flakes
1/2 tsp turmeric
1/2 inch piece of cinnamon stick
2 bay leaves
Pinch o’ salt
3/4 cup red lentils
1/4 cup desiccated coconut
3 cups water
2 tsp sugar
3 tbsp lemon juice

Method:
Saute the onion in the oil until translucent, add the panch puran and garlic to the oil and saute until fragrant. Add the chilli flakes, turmeric, cinnamon, bay leaves, salt, lentils and coconut and toss around in the pan for a few minutes then add in 3 cups of water. Bring to the boil, then reduce to a simmer.  Cook for about 20-30 minutes until the lentils are tender. Then Stir through the sugar and lemon juice and serve.

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Tomato and jalapeno curry:
Ingredients:
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, minced
3 jalapenos, chopped with seeds
1 tsp panch puran
1lb/ 450g cherry tomatoes, quartered
1/3 cup water
1 tbsp tomato puree
3/4 tbsp sugar
a splash cider vinegar
a pinch o’ salt

Method:
Grab a pan and saute the onion, garlic, panch puran and jalapenos in the oil until the onion is translucent. Add the all the remaining ingredients and let bubble away until the tomatoes have cooked down and are nice and squishy. Add a little more water if necessary. Serve as an accompaniment to other curries and rice.

 

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