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Red lentil and mushroom curry is a favourite in this house.
As you can probably tell, I have an obsession with Takeaways done healthy.
Because takeaways done healthy are normally Cheap food you can make at home….
This costs 38p per serving!
And Indian cuisine, am in love with that
Or food in general….
In Indian food, it focuses on 6 core elements salty, sweet, bitter, sour, astringent and last but not least spicy.
It’s why it ticks so many boxes for people.
Traditionally Indian cooking is heavily based on vegetarian dishes, which makes it ideal to alter for vegans.
In India, the ecosystem is so diverse, as are the dishes that vary from area to area.
Some of the fundamental ingredients in Indian food have been brought to the country from other lands.
Tomatoes and chillies from the Portuguese, even Potatoes!
Like all good cooking, the real flavours start with good honest ingredients.
It doesn’t need to be expensive, highly coveted and artisanal.
While it is nice to be able to splash out on more expensive ingredients from time to time. Every single recipe starts out from humble origins.
And all the best food I’ve ever eaten….
Mostly home cooked by people who know how to get the best out of an ingredient without the extra fuss.
Anyway I have rambled enough, let’s get into
This recipe is outrageously healthy, filling and tastes gorgeous!
coming in at 285cals, 19.5 protein, 3g fat, 41.4 carbs for 300g portion It can’t be beaten.
Now with winter coming in having something warm and filling in your tummy is paramount, we are looking for comfort food here!
This freezes well and is really easy to make.
I hope you enjoy this red lentil and mushroom curry recipe
Have it as a main course or a side dish to the slow-cooked tandoor chicken (recipe below)
Click the picture or here to give it a try!
Don’t forget my dms are open and I’d love to hear from you. Tag me in your pictures on my social media so I can see what you’ve been up to!
Lentil and Mushroom Curry
- one pot
- 250 g red lentils
- 200 g mushroom whatever is your favourite
- 1 medium onion Finely diced
- 1 inch fresh ginger peeled and sliced thinly or grated
- 3 cloves Garlic Crushed
- half tsp caraway seeds
- half tbsp garam marsala
- half tsp turmeric
- half tbsp mustard seeds
- half tbsp cumin seeds
- half tbsp cumin powder
- half tsp black pepper
- 10 dried curry leaves optional
- 2 dried bay leaves
- 6 pods cardamom leave whole or crush with knife for more flavour
- half tsp clove powder or 8-10 whole cloves
- 1.5 tsp kishmiri chilli powder because this may only be available in certain areas, this can be substituted with half paprika half cayenne powder
- half tsp tandoori marsala
- 2 whole dreid chillis
- 100g tomato passata or half tin tomatoes
- 6 cups water
- rinse lentils and allow to drain
- heat pan on medium heat
- add onion, mushrooms and all spices to the pan
- allow become fragrant (add a drop of water to prevent burning)
- add lentils and half of the water
- mix through
- cover with lid and allow to simmer
- keep adding water as needed to prevent drying
- half way through cooking time, add passata.
- leave lid on and keep cooking for remainder of cooking time
- you will know it is done when lentils are tender and it is nice and thick.
Serve and enjoy
- thicker sauce- allow to reduce with lid off
- thinner sauce add extra water or passata
- acidic tomatoes- add half a tsp of sugar to counter
- Freezes well
Let’s talk about tandoori chicken! Well even though the title says Tandoori Chicken, this marinade will work with whatever meat you chose to use Tandoori gets the name from the bell-shaped tandoor oven, I could only dream of having one! But I am going to …