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  • Kathy

Potato Lentil Curry with Chorizo (with Pumpkin)

Oh my gosh!!

Has your hunger literally tripled in capacity over the last week?  The temperature has undoubtedly dropped outside and my appetite is through the roof!  My husband keeps trying to reassure me (bless his heart), that our bodies need more calories in colder weather to keep warm, but I am sure I am on the way to growing my winter food baby once more!

Oh well.  The seasonal cycle begins again. I promise to add on an extra kilometre or two (or twenty) to my long run this week as repentance.

I am so excited that comfort foods are back on the menu for the next few months.  My body is craving these – the warmth and the heaviness.  Especially at dinner time.

Today I am sharing a wonderful, warm and cuddly curry dish that I make extra special with the addition of Spanish chorizo.  Again, my awesome husband has taught me that the addition of chorizo into pretty much any dish elevates it, and all of our trips to Spain have really cemented my love of lentils, which I never ate in the earlier part of life.

Today, I will marry the humble potato with two superstars- lentil and chorizo, to bring you a dish that will surely warm you heart and satisfy your tummy.

Enjoy!

What you need:

1 ½ cups water

2/3 cup red lentils (if you prefer another type of lentil, adjust cook time accordingly)

2 tbs olive or coconut oil

1 tsp whole mustard seed

1 tsp whole cumin seed

1 tsp whole coriander seed

1 tsp cardamom powder

1 tsp turmeric

1/2 cup sliced shallot

1 knob minced/grated ginger

2 cloves garlic minced

1 whole chorizo, chopped into small pieces

1 cup chopped cauliflower

1 cup chopped red capsicum

1 ½ cups peeled and chopped potato

1 cup chopped pumpkin (optional)

1 tsp curry powder

Salt and pepper to taste

1 can diced tomatoes

1 ½ cups any broth

2 tsp sugar

1/2 cup coconut milk

Method:

Cook the lentils separately first.  Bring water to a boil. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender.  You want them to be cooked through but not mushy.  Drain and set aside.

In the meantime, heat a large pot over medium heat. Once hot, add oil, chorizo and seeds and cook for 30 seconds to 1 minute or until fragrant.

Add shallot, garlic, ginger, turmeric and cardamom powder and stir. Sauté for 3 minutes, stirring occasionally.

Add cauliflower, capsicum, potato, pumpkin, curry powder.  Cook for 5 minutes, stirring occasionally.

Add canned tomatoes and broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.

Add lentils, sugar and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavours develop.

Taste and adjust flavours as needed.  You can add more sugar for sweetness, for example, or more curry powder.  Season as required.

To serve, enjoy as is or with a side of rice or steamed greens.  Coriander or chives make great additions as well (optional).


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