Recipes

A determined woman’s curry

Paul Flynn's face
Paul Flynn
Sat Jan 11 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins
Ingredients
  • 1 tbsp sunflower oil
  • 2 cloves garlic, grated
  • 1 large (3cm) knob ginger, peeled and grated
  • 2 tsp curry powder
  • 1 onion, finely chopped
  • ½ a small red chilli, finely diced
  • 200g red lentils
  • 1 carrot, chopped into slices
  • 1 cauliflower, broken into florets
  • 1 veg stock cube
  • 700 mls water
  • 1 x 400g can low fat coconut milk
  • Bunch coriander, chopped
  •  

1 Put the oil, grated ginger and garlic into a casserole dish and fry gently for one minute.

2 Add the onion, chilli, lentils and curry powder and mix together and cook over a low heat for three minutes.

3 Add the carrot and cauliflower, stock cube and water.

4 Bring to boil and simmer for 20 minutes, until vegetables are cooked.

5 Turn off the heat, add the coconut milk and stir it through.

6 Season and serve with plenty of chopped coriander.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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