I love my curries. They’re easy to make, taste great and they’re versatile. They allow you to use up all those leftovers that might otherwise go to waste in your fridge. You can make a nice big pot, store it in the fridge and serve with rice, polenta, (gluten free) noodles or bread. That’s four different meals using the same curry. Not bad, eh?
- 3/4 cup lentils
- 1 onion
- 2 cloves of garlic
- 1 cup kale, chopped
- 150 g cherry tomatoes
- 1 cup sweet potatoes, diced
- 1 cup aubergine (eggplant), diced
- an inch ginger, chopped
- 1 tsp sambal oelek
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp curry powder
- salt and pepper to taste
- 2 cups of water
Chop onion. Clean and cut vegetables.
Saute onion in Instant Pot or frying pan. (I use my frying pan, because I have an induction hob and it’s faster that way.) Add garlic and spices. Saute for another minute or two. Be careful not to let it burn, or the garlic will get bitter.
Dunk everything in your Instant Pot. Pressure cook for 12 minutes, then allow for a natural release.
Serve with rice or gluten free pasta, over a bed of polenta or with your favourite gluten free flatbread.
Don’t have an Instant Pot? Just use a large saucepan. After sauteing, add the other ingredients – you’ll need 3 cups of water instead 2. Bring everything to a boil, lower heat and leave to simmer for approximately 45 minutes, until lentils are tender.