One-Pot Curry in a Hurry

Name: One-Pot Curry in a Hurry
Yield: Serves 2
Ingredients: salt and pepper, to taste; pomegranate seeds; chopped peanuts; coriander (cilantro) leaves; squeeze of lime; ½ aubergine (eggplant), chopped into small pieces; 1 carrot, chopped into small pieces; 1 potato, chopped into small pieces; 1 garlic clove, peeled and chopped; 1 tablespoon good-quality yellow curry spice mix, plus more if required; 2 tablespoons olive oil; 1 shallot, finely chopped; big bunch of basil; big handful of spinach; 1 tablespoon peanut butter; 400 ml (14 fl oz / 1½ cups) coconut milk; 45 g (1½ oz / ¼ cup) dried red lentils; edible flowers (optional)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

Have you had a long day at work? Do you just want to chuck everything into a pot and let it cook itself? Then this is the dish for you. By the time you have put on your comfies and slippers this creamy, indulgent one-pot curry will be ready to be eaten.

Ingredients

2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, peeled and chopp

Main course
Vegan
Gluten-free

Method

Heat a frying pan (skillet) over medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato and fry for another 5 minutes.

Stir in the lentils followed by the coconut milk and simmer over low heat, covered, for 25 minutes.

Remove the lid, taste and adjust the seasoning with salt or more spice mix,