A wonderfully warming, simple and delicious lentil curry. This aromatic tamarind lentil curry is the perfect easy mid-week meal and combines the influences of india in one comforting bowl and the tanginess of the tamarind adds a lovely new dimension to the dish. Served with basmati rice and a mixture of chopped herbs and sesame seeds, this dish will certainly satisfy both vegetarians and vegans, and for the omnivores out there please scroll to the bottom of the recipe for a poached garlic chicken option.

Serves 4

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Aromatic Tamarind Lentil Curry

  • 2 tblsp. of coconut oil
  • 1 medium brown onion, finely sliced
  • 4 cloves of garlic, finely chopped
  • 2 tblsp. of fresh grated ginger
  • 2 tblsp. of coriander stalks, washed and finely chopped
  • 1 mild red chilli, finely sliced
  • 2 teaspoons of black mustard seeds
  • 1 tblsp. of ground cumin
  • 2 teaspoons of ground tumeric
  • 2 teaspoons of garam masala
  • 3 cardamon pods
  • 2 cloves
  • Pinch of ground black pepper
  • 2 cups of fresh chopped tomatoes
  • 1 cup of french lentils
  • 2 tblsp. of tamarind jam
  • 1 litres of vegetable stock

In a large pot, heat the coconut oil on medium heat. Add the onion and fry until it has turned light brown, but not burnt. Add the garlic, ginger, chili, coriander stalks and mustard seeds and continue to cook for a further 2 minutes. Now add the cumin, tumeric, garam masala, cardamon pods, cloves and black pepper. Cook for another 1 minute or until the spices become fragrant.

Add the chopped tomatoes and continue to cook for a further 2 minutes and then add the tamarind paste, lentils, and vegetable stock. Cover thé lentils and simmer for 45 minutes to 1 hour or until your lentils are soft.

Serve your lentil curry with basmati rice and top with some finely chopped red onion, coriander, mint, diced cucumber and toasted white sesame seeds. You can also serve with natural yoghurt on the side too if you wish.

Aromatic Tamarind Lentil Curry
Aromatic Tamarind Lentil Curry

For the omnivores...

Poached Garlic Chicken (serves 1)

  • 1 chicken breast
  • 1/2 small brown onion, roughly chopped
  • 2 slices of fresh lemon
  • 2 cloves of garlic
  • 3cm of fresh ginger, sliced
  • 1 tblsp. of coriander stalks, roughly chopped
  • Vegetable or chicken stock

In a small pot, bring enough stock to the boil to cover the chicken breast and add the garlic, ginger, lemon slices, onion and coriander.  Add the chicken and turn your pot down to a gentle simmer. Simmer the breast for 10 minutes with the lid on. Remove from heat and slice your chicken breast and serve on top of your aromatic tamarind lentils.

Aromatic Tamarind Lentil Curry with Poached Chicken

Bon appétit x