Coconut, Red Lentil and Black-eyed Bean Curry

Name: Coconut, Red Lentil and Black-eyed Bean Curry
Cook time: 1 h
Total time: 1 h
Cuisine: British
Ingredients: 100 g (3½ oz) dried red lentils, rinsed until the water runs clear; 100 g (3½ oz) dried red lentils, rinsed until the water runs clear; 200 ml (7 fl oz) coconut milk; 1 fresh lime leaf, crushed (to release the flavour); 1 tomato, finely diced; ½ red onion, finely diced; 1½ tbsp coconut oil; sea salt and black pepper; 1 garlic clove; 1 tbsp soft dark brown sugar; sea salt and black pepper; juice of 1 lime; 1 tbsp sesame oil; 40 g (1½ oz) baby spinach; 1½ tbsp fish sauce; ½ tsp ground turmeric; 2 tbsp coconut oil; ½ tsp ground cumin; ½ tsp ground coriander; ½ stick lemongrass; ½ bunch coriander (including stalks), roughly chopped; 2.5 cm (1 in) piece of fresh ginger, peeled and grated; ½ serrano chilli, deseeded; Scrambled Eggs; ½ tsp grated lime zest; a few sprigs of fresh coriander; black sesame seeds; 2 tbsp crème fraîche; 1 tsp desiccated coconut; 2 leaves of fresh mint, shredded

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

This warming, aromatic curry balances salt and sweet, sour and spicy flavours. It’s great to make ahead and any leftovers can be kept in the fridge for up to a week. Use the coriander stems when making the paste as this will give it extra depth of flavour.

Ingredients

1½ tbsp coconut oil
½ red onion, finely diced
1 tomato, finely diced

Europe
United Kingdom
Fish course
Pescatarian
Spicy
Breakfast
London
Leftovers
Brunch

Method

First, make the curry paste. Place all the ingredients in a bowl and purée with a hand blender (or use a food processor) until smooth. Add some water to loosen if you find it a bit stiff. Set aside.

Heat the coconut oil in a heavy-based pan over a medium–high heat. Add the onion and sauté for around 5 minutes until soft. Add the curry paste and cook for about 3 minutes until fragrant.</