Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 4

This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner.

Ingredients
400g tin brown lentils, rinsed and drained
400g tin kidney beans, rinsed and drained
1 very large onion, finely chopped, or 200g/7oz frozen diced onion
2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste
2 tbsp medium curry powder
pinch of chilli or cayenne pepper (optional)
75g/2½oz butter
400g tin full-fat coconut milk
400g tin chopped tomatoes
salt and black pepper

Method
Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften.

Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes.

Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools.

To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander.