This is my favourite curry recipe at the moment! It is so delicious! And perfect to warm up on a cold day! I use white basmati rice as I have read recently that it is easier to digest than brown rice and I find it is much nicer in curries!
Serves 3
Ingredients
1tbsp Coconut Oil
1 Red Onion
1 Garlic Clove
1inch Fresh Root Ginger
80g Mushrooms
1tsp Mustard Seeds
1tsp Ground Cumin
1tsp Ground Coriander
½ tsp Ground Turmeric
½ tsp Cayenne Pepper
½ can Coconut Milk
1000ml Filtered Water
125g Red Lentils
100g Green Beans
200g Jerusalem Artichoke
1 Large Carrot
1 Small Sweet Potato
75g Basmati Rice (per portion)
Method
Preheat the oven to 200C.
Put the Jerusalem artichoke, carrot and sweet potato on a baking tray. Pierce all over with a fork so the skins do not burn. Place in the oven and cook for 45 minutes.
While the root vegetables are roasting, melt the coconut oil in a large saucepan on a low heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Sizzle the onions and add the mustard seeds. When the mustard seeds start to pop, add in the chopped garlic and spices and stir.
Now pour in half a can of coconut milk. Fill the pan with around 700ml water and bring to the boil. Add in the chopped green beans and red lentils. Simmer for at least 20 minutes.
When the root vegetables are cooked, chop them into cubes and add to the pan.
Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes or until all the water is absorbed. Keep the rice in the pan with the lid on to stay warm until ready to serve.
Scoop the curry sauce onto a plate next to the rice. Serve warm. Enjoy!