Green Lentil and Pumpkin Curry with Flatbreads, Tzatziki and Onion Bhaji.
A great week night curry!
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Author:
Stephen Shore
A great week night curry!
Ingredients
1kg Crown Prince
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Turmeric
100g Green Lentils
1tsp Garam Masala
2 Onions
50g Creamed Coconut
2 Cloves Garlic
25g Fresh Coriander
1pt Vegetable Stock
2tbsp Plain Flour (GF)
25g Chopped Parsley
250g Plain Flour (GF)
2tsp Baking Powder
1 Pinch of Salt
285g Greek Yoghurt
1tsp Fresh Coriander
1/2tsp Onion Seeds
3 Onions
1 Pinch of Ground Cumin
1 Pinch of Ground Coriander
1 Pinch of Ground Turmeric
50g Gram Flour
1 Pinch of Salt
1 Pinch of Pepper
4tbsp Greek Yoghurt
1/4 Cucumber Peeled and Grated
1/2 Clove Crushed Garlic
1tsp Fresh Chopped Mint
1tsp Fresh Chopped Dill
Drizzle Olive Oil
Curry Ingredients
Flat Bread Ingredients
Onion Bhaji Ingredients
Tzatziki Ingredients
Directions
Curry Sauce
Fry the onions and garlic in a little oil until soft then add the spices and on a low heat cook the spices for 2 minutes.
Add the lentils and flour and cook for a further 2 minutes.
Add the stock and creamed coconut, turn up the heat moderately to a simmer, you should now have a curry sauce. (If the sauce is too thick add a little more stock or water).
Add the chopped squash (large pieces) to the sauce.
Cook with a lid in the oven at 180’c stirring every 15 minutes, for 45 minutes or until the squash is cooked.
Onion Bhaji
Slice the onions thinly and mix with the gram flour, salt, pepper and spices. Add a little water so the mix is sticky.
In your hands take a little of the mix flatten and fry in a little oil until golden brown on both sides.
Place on kitchen towel and keep warm.
Flatbreads
Mix all the ingredients into a ball and leave to rest for 10 minutes.
Divide into 4 and roll out to desired shape (I leave them fairly thick).
Fry on a moderate heat with a little oil until brown on both sides.
Tzatziki
Place the yoghurt into a bowl add the chopped mint and dill.
Peel the cucumber and cut in half length way and remove the seeds using a teaspoon and grate into the yoghurt.
Add the garlic and olive oil.