Kids Curry

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Kids CurryServes: 6

Prep time: 20 minutes

Cooking time: 55 minutes

What You’ll Need:

  • 2 tablespoons olive oil (for vegan option) or clarified butter
  • 380g potatoes (2 medium), peeled and chopped into bite size pieces
  • 2 medium white onions, finely chopped
  • 2 cloves garlic, crushed or finely chopped
  • 1 tablespoon finally grated fresh ginger, approximately an inch and a half
  • 1 teaspoon ground cumin
  • 1 x 400g tin chopped tomatoes
  • 1 tablespoon reduced salt vegetable bouillon powder or one vegetable stock cube mixed with 100g (½ cup) water
  • 200ml (1 cup) coconut milk
  • 140g  (1 cup) frozen peas
  • 250g (2 cups) cauliflower florets, cut into small florets (broccoli can be substituted)
  • 140g (1 cup) cooked puy lentils (70g or 1/2 cup of uncooked lentils will make approx. 1 cup cooked)
  • 1 teaspoon agave syrup or coconut sugar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon of mild vegetable curry paste

To Serve

  • I serve this with brown rice
  • A lemon squeeze to finish
  • 1 tablespoon fresh chopped coriander or parsley

What To Do:

  • Place the chopped potatoes in a saucepan and cover with fresh cold water. Bring to the boil and gently simmer for 3-5 minutes, until they are half cooked – you want them a bit underdone as they will finish cooking when mixed into the curry.
  • Place the uncooked Puy Lentils in a pan of cold water, and bring to the boil, then reduce to a simmer for 15 minutes, drain and put to one side once cooked.
  • While the lentils are cooking, using a large deep sided frying pan, or large saucepan, heat the oil and stir in the  chopped onions allowing them to sauté for 5 minutes stirring often. Next add the garlic and grated fresh ginger, cumin powder and mild curry powder and allow to sauté for a further 5 minutes or until the onions are a nice golden brown colour.
  • Using a wooden spoon stir in the cauliflower florets, a tin of chopped tomatoes, the vegetable stock, tomato paste, coconut milk and agave syrup. Mix well and bring to a gentle simmer, cover and cook for 5 minutes.
  • Finally stir in the cooked Puy Lentils, the partly cooked potatoes and peas. Cover again and cook on a gentle simmer for a further 10 minutes or until all the vegetables are cooked through.
  • Serve with a squeeze of lemon and sprinkle of freshly chopped coriander or parsley

Recipe by Linda McCartney

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