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Staub Cast Iron Recipe - Red Lentil Turmeric Curry

Jules Tellidis |

Wholesome and nutritious red lentil turmeric curry for the perfect winter warmer meal

This dish is my all-time favourite winter warmer, so nourishing and filled with beautiful nutrients to help us get through winter. It’s a great meat-free alternative, enriched with plant-based protein through the lentils.

The great thing about a curry is that you can sub in whatever vegetables you have on hand, there’s nothing that doesn’t work. I encourage you to mix it up each time you make it (I guarantee after trying this it will become a weekly staple). The more variety of vegetables we get in our diet, the more diversity of nutrients we get. This plays a vital role in the conditioning of our gut, therefore strengthening our immunity.

This curry goes beautifully with quinoa, another fantastic way to increase protein in your meals. It’s also great with basmati or brown rice.

Toppings are a great way to add more nutrients to your meal. My go-to with this dish is nigella seeds, it adds a beautiful crunch along with extra nutrients. I also love to toast pumpkin and sunflower seeds and add them on top. Cilantro and parsley are also great options too.

Finally, a great thing about this dish is that this portion easily feeds a family of 5! If there are only two of you, it will serve you for another few days - simply store it in the refrigerator and it will keep fresh for the next couple of days. I love to cook once and enjoy it multiple times, it's a great time saver!

https://www.youtube.com/watch?v=ESc-c3UtuZY&feature=youtu.be

Ingredients:

  • 1 tbs coconut oil
  • 1/2 leek
  • 4 cloves garlic minced
  • 1 tbs fresh grated ginger
  • 1 tbs turmeric (fresh or ground)
  • 1 tbs paprika
  • 1 tsp cumin seeds
  • 1.5 cups red lentils soaked
  • 2 carrots
  • 2 zucchini
  • 1/4 pumpkin
  • 1/4 cup frozen peas
  • A handful of kale
  • A handful of green beans
  • 1 can coconut milk
  • 2 cups stock or broth

Method:

  1. Oil the pan with coconut oil
  2. Once melted add the cumin seeds, let them fry off for 30 seconds so the flavour pops!
  3. Add garlic, leek and ginger, with a splash of some boiling water and let it cook.
  4. Add the turmeric, paprika, salt and pepper (*pepper helps your body absorb the curcumin, the active ingredient in turmeric.)
  5. Let it toast for 30-60 seconds.
  6. Add your good quality stock or broth and let it simmer for 15 minutes, partially covered with the lid.
  7. Then add lentils, coconut milk and simmer for a further 20 minutes
  8. Add peas and kale and continue to cook for the final 5 minutes
  9. Enjoy it with quinoa and sprinkle it with Nigella seeds.
Follow Jules at Wholesomely Hungry

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