Oat & Lentil Curry — Farm to Fork

Recipe By Michael Weldon Ingredients 1 cup red split lentils, soaked in cold water for 30 mins 1 red onion, sliced thinly 2 garlic cloves, sliced thinly 1 small piece of ginger sliced thinly 1 tbsp cumin seeds 1 tsp mustard seeds 1 tsp garam masala 1 tsp turmeric 1 tsp

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Step 1

In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.

Step 2

Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.

Step 3

Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.