As one of the first
------Advertisement-----
recipes to be published in a UK lifestyle magazine, these flavours would have been incredibly exciting and different. The evaporated milk, while not authentic, was used in the 1930s to add some richness.
Read More
------Advertisement-----
Advertisement – Continue Reading Below
- Yields:
-
6
------Advertisement-----
serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 35 mins
- Total Time:
- 55 mins
- Cal/Serv:
- 490
Ingredients
- 50 g
ghee or butter
- 2
medium carrots, finely chopped
- 2
onions, finely chopped
- 1
medium potato, peeled and finely chopped
- 1/4 tsp.
cardamom seeds (removed from husks)
- 4
whole cloves
- 4
dried bird’s eye chillies
-
3cm piece fresh root ginger, peeled and grated
- 2
garlic cloves, crushed
- 1/2 tsp.
turmeric
- 125 g
dried lentils, rinsed, we used yellow split lentils
- 400 g
basmati rice, rinsed
- 275 ml
evaporated milk
- 125 g
frozen peas
Directions
-
- Step 1
In a large, deep, non-stick frying pan, melt the ghee or butter over low-medium heat. Add the carrots, onions and potato and fry for 5min, until softening.
- Step 2Meanwhile, using a pestle and mortar, bash the cardamom seeds and cloves until finely ground. Add the whole chillies and grind to break up. Add the ginger and garlic and grind to a fine paste. Stir in the turmeric.
- Step 3Add the spice mixture to the vegetables and fry for 1min, until aromatic. Stir in 1 litre of water and the dried lentils, bring to the boil, then simmer for 10min. Stir in the basmati rice, evaporated milk and some seasoning. Simmer for 10min, or until the rice and lentils are tender and the water has been absorbed. Stir through the peas to heat through.
- Step 4Check the seasoning and serve on its own or as part of a curry spread.
- Step 1
Per serving:
- Calories: 490
- Protein: 14g
- Fat: 14g
- Saturates: 8g
- Carbs: 73g
- Sugars: 11g
- Fibre: 9g
50+ of the best curry recipes
Open Gallery
