Oat & Lentil Curry
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Oat & Lentil Curry
Recipe By Michael Weldon
Ingredients
1 cup red split lentils, soaked in cold water for 30 mins
1 red onion, sliced thinly
2 garlic cloves, sliced thinly
1 small piece of ginger sliced thinly
1 tbsp cumin seeds
1 tsp mustard seeds
1 tsp garam masala
1 tsp turmeric
1 tsp chilli flakes
2 sprigs curry leaves
1 tin (400 g) Coles diced tomatoes
1 cup Red Tractor Australian organic creamy style rolled oats
1 1/2 ltr Coles vegetable stock
2 fresh tomatoes, diced
½ bunch coriander, chopped
1 sprigs curry leaf, fried
Method
In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.
Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.
Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.
