This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday summer.
- 1 tbsp olive oil
- 1 salad onion, sliced
- 2 garlic cloves, chopped
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp mild curry powder
- 2 green cardamom pods
- 1 tbsp tomato purée
- 100g/3½oz canned lentils, rinsed and drained
- 50ml/2fl oz hot vegetable stock
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 2 hot ready-made chapatis
Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.
Add the spices and cook through for two more minutes.
Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
Add the cream and season with salt and freshly ground black pepper.
To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.