Thursday, 24 January 2013


Never have I been so grateful for food that can be whipped up from leftovers.  Four days and eight power cuts from when the snow started it's still coming down, and we have spent the whole week huddled up in sleeping bags with a bike light strapped to the corkscrew (in case of emergency).  

Fortunately, the contents of the cupboard have proved versatile.  This curry is made from what we had knocking about in the kitchen as I didn't fancy sledging to the shops.  It's cheap, warming, and extremely tasty.  And in this weather, that's just what we needed.


1/2 tablespoon olive oil
1/2 tablespoon toasted sesame oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 finger-sized pieces fresh ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
200g red lentils, prepared according to packet instructions
450g potatoes, cut into chunks (no need to peel)
tinned of plum tomatoes, chopped
teaspoon of tomato puree
500ml stock, made with 2 teaspoons Marigold Bouillon
Rice or pitta bread to serve
Soured cream to garnish (optional)


1. Heat the oils in a heavy bottomed pan.  Add the onions and and cook on a medium heat until they are soft.

2. Add the chopped garlic, chilli, ginger and spices.   

3. Cook for a couple more minutes, then add your prepared lentils.

4. Cook for another couple of minutes then add your stock.

5. Bring the sauce to the boil and add the potatoes, tinned tomatoes and tomato puree.

6. Season with freshly ground black pepper and lower heat to a simmer for approximately half an hour.  Your curry will be ready when the lentils are tender and the potatoes cooked (cooking time will vary if your potato chunks are larger).

7. Serve with rice and / or pitta bread, and a dollop of soured cream if you have it.

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