Creamy Yellow Lentils with Crispy Onions

Full disclosure: this creamy yellow lentil curry is a truly satisfying dinner and is entirely nutritious. And the crispy onion topping, let's not forget about that. Bursting with iron and fibre, it's meant to keep you fuller for longer meaning more smiles and less hanger. Using a slow cooker or stovetop, either way you're in for a treat. We've adapted this recipe from BBC's Cassie Best - check her out for more dinner inspiration.
Giving it a bit more time by soaking the lentils overnight makes it so much easier to get that creamy texture we're after.
Pro-tip: If you have time, cooking this a day before allows the curry to have more flavour. Also, use a metal spoon to peel the ginger.

Vegan
Gluten-free
Serves 4

Ingredients:

  • 250 yellow lentils (mung dhal)
  • 2 tbsp sunflower oil
  • 2 yellow onions, sliced thinly
  • 3 garlic cloves, crushed
  • 2 inches ginger, peeled and finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1/4 tsp chilli flakes
  • 1 can of chopped tomatoes
  • 1/2 can coconut milk
  • 6 curry leaves
  • Salt and black pepper to taste

To serve/ use as garnish:

  • handful of coriander, chopped and keep the stalks
  • 1 lime, cut into wedges
  • 4 roti paratha (in our freezer section)
  • 1/2 red or yellow onion slice thinly

What to do:

  1. Soak the lentils in cold water overnight then drain
  2. In a large pot, heat the oil. Then add onions, garlic and ginger. Cook for 10-15 minutes until onions are soft and caramelised. Keep stirring so nothing burns
  3. Add the spices, coriander stalks, 100ml water, coconut milk, chopped tomatoes, curry leaves and lentils
  4. If you're using a slow cooker: add everything from the pan into the slow cooker, set to 'low' and cook for 5-6 hours. If you're going to continue with the stovetop, in the same pot, bring to boil, reduce to a low heat, cover and cook for 2 hours. Keep an eye on the curry making sure it doesn't dry out. If needs be, add more water
  5. In a non stick frying pan, over a medium heat cook the paratha on both sides till it puffs up and there's a gorgeous brown crisp
  6. In a small saucepan, add enough oil so that it's about 1 inch in depth. Heat up then add the red onion or yellow onion slices. Once the onion browns, take out carefully and place on a kitchen towel
  7. Garnish with the coriander leaves, crispy onions and lime wedges. Serve with roti paratha


Sourcing Specialist

Serena

Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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