|8 oz (225 g) red lentils|
|2 level teaspoons ground ginger|
|1 level teaspoon ground cumin|
|1 level teaspoon turmeric|
|2 potatoes, peeled and diced|
|2 tablespoons butter|
|1 large onion, peeled and sliced|
|1 small green pepper, de-seeded and chopped|
|1 level teaspoon Madras curry powder|
|1 clove garlic, crushed|
|4 tomatoes, peeled and chopped|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a medium saucepan and a medium heavy-based frying pan.
This recipe is taken from Delia Smith's Frugal Food
In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil.
Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes.
After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn't stick to the bottom of the pan by giving it a stir now and again).
While that's cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the chopped tomatoes.
Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time).
Serve this with rice and yoghurt.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!
This is one of the first recipes I did for London's Evening Standard, approximately 40 years ago – it has stood the test of time wonderfully and has even improved with the addition of the crème fraîche.
Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method
Another very quick curry using ready-blended spices. If you like the sambal, stock up with the coconut as it freezes really well.
A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.
Most Popular recipes
Win an ingredient hamper from Country Products worth £100
01 Apr 2015 20:38
Have you a signature dish?
31 Mar 2015 14:50
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
01 Apr 2015 19:48
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46