Creamy Lentil & Veg 'Golden Glow' Curry

Created by: Bettina Campolucci Bordi

Serves 6

[Contains 33.3g fibre]

Rich in beta-carotene, vitamin C and antioxidants for collagen and skin renewal, and diverse dietary fibres to nourish your gut-skin connection. Finish with greens, peas and toasted seeds, and serve with your favourite grain.

Ingredients

• 2 tbsps olive oil
• 2 onions, finely sliced/chopped
• 3 garlic cloves
• 1 thumb-sized piece of fresh ginger
• A good pinch of sea salt
• 2–3 tbsps yellow curry paste
• 2 carrots, cut into small pieces
• 1 large sweet potato, cut into small pieces
• 2 peppers, cut into chunky pieces
• 1 aubergine, cut into chunky pieces
• 2 courgettes, cut into chunky pieces
• 100g red lentils, rinsed
• 400ml tin of coconut milk
• 400–500ml water
• 200g tenderstem broccoli, chopped into smaller pieces
• 150g frozen peas
• 2 handfuls of cavolo nero or kale, shredded
• Sea salt & black pepper, to taste
• A handful of pumpkin seeds
• A handful of sunflower seeds
• Cooked rice, quinoa, millet/grain of choice
• Fresh herbs (optional)
• Lime or lemon wedges (optional)

Method

1. Start by preparing all the vegetables. Cut the carrots and sweet potato into smaller pieces, as they take longer to cook. Cut the peppers, aubergine and courgettes into larger chunks, so they hold their shape and give the curry a lovely texture.
   
   

2. Heat the olive oil in a large pan over a medium heat. Add the onions and cook for 5–8 minutes until soft and translucent.
   
   

3. Place the garlic, ginger and a good pinch of sea salt into a pestle and mortar. Bash everything together until you have a rough paste, then add this to the pan with the onions. Cook for a couple of minutes until fragrant.
   
   

4. Add the yellow curry paste and stir it through the onions, garlic and ginger. Let it cook for 1–2 minutes so the flavours wake up.
   
   

5. Add the carrots and sweet potato first and stir well so they’re coated with the spice. Cook for a few minutes, then add the peppers, aubergine and courgettes.
   
   

6. Stir everything together, then add the red lentils, coconut milk and water or vegetable stock. Season with salt and pepper, then bring to a gentle simmer.
   
   

7. Cover with a lid and cook for around 30 minutes, stirring occasionally, until the lentils have softened, the sweet potato and carrots are tender, and the curry has thickened.
   
   

8. Add the tenderstem broccoli for the final 5–8 minutes of cooking, so it softens but still keeps some bite.
   
   

9. Right at the end, stir through the frozen peas and cavolo nero or kale. Let them cook for a few minutes until the peas are hot and the greens have wilted.
   
   

10. Taste and adjust the seasoning if needed.
    
    

11. While the curry finishes, toast the pumpkin seeds and sunflower seeds in a dry pan for a few minutes until fragrant and lightly golden.
    
    

12. Serve the curry with your grain of choice and finish with the toasted seeds, fresh herbs and a squeeze of lime or lemon, if using.

Bettina's other fibre-filled recipes:

• Simple savoury granola

• Spicy Butter Beans on Toast

• Homemade overnight oats

• Herby Green Quinoa