‘Week Without’ Curry

Warming Chick Pea and Lentil Curry

Warming Chick Pea and Lentil Curry

4 onions, sliced

4 cloves garlic, finely chopped

1 kg bag red lentils

4 tsp curry powder

½ swede

½ tsp honey

½ cabbage

1 x 500g bag dried chick peas

4 tablespoons Vegetable oil (approx)

2 tins chopped tomatoes

 

Start the day before, by soaking the chick peas as per packet instructions. Next day, drain, rinse and add to a large pan and cover with water, and cook as per packet instructions. Drain, rinse, and set aside, ready to add to the curry later. Cook the swede in a pan with enough water to cover them, plus a little extra, and place the cabbage in a steamer over the top. Cook until just soft through. Meanwhile, very gently fry the onions in half the oil (I cooked the curry in 2 deep frying pans, to lessen the chances of it sticking or burning), stirring occasionally. After 10 mins add the honey and garlic, and stir for a further 5 minutes. Add the curry powder, the rest of the oil and the lentils, keeping the heat low and stirring all the time for 5 minutes. Add tomatoes, vegetables and chick peas, season and stir well, and simmer until the lentils are soft, about 15 minutes. Check seasoning and serve with rice. This amount will serve 2 people for 7 seven days; freeze half the recipe until the second half of the week.