Good afternoon foodies! This was my go-to dish when I was vegan, I would remember making a big pot of this, and it would last me a week. I would eat it with almost everything, a jacket potato, naan bread or rice but the time I used it as a dip for my chips it was too good I had to make it again. It is warm and hearty and full of so many different flavours, sweet, spicy and tangy!
(Cooking time: 1hr)
- Two large carrots
- 4 – 5 tablespoons of red lentils
- One red onion
- A handful of coriander
- One teaspoon of tomato puree
- 2 ripe tomatoes
- 100ml of water
- 1 teaspoon of cumin
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cinnamon
- 1 teaspoon garam masala
- 1 clove
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon of squeezy mustard
- One large tablespoon Marigold Organic Vegan Bouillon powder Reduced Salt
- One teaspoon of brown sugar
- A pinch of sea salt
- 1-2 tablespoons of Rojan josh paste
- Four raw jacket potatoes
- One tablespoon paprika
- One tablespoon of garlic powder
- One tablespoon of polenta
- Three tablespoons of oil
- 1/2 teaspoon of sugar
- 1/2 teaspoon of salt
- Dried coriander
- Dried chives
- One teaspoon paprika
- Half a red cabbage
- One red pepper
- A handful of spinach
- A handful of fresh coriander
- Two teaspoons of ACV
- Firstly, prepare the potatoes, wash and cut them into medium-sized chips. In a bowl, toss the chips in one tablespoon of oil, one tablespoon of paprika, one tablespoon of garlic powder and one tablespoon of polenta.
- Preheat the oven at 200C. In a flat pan, add two tablespoons of oil and place it in the oven for 4 minutes.
- Carefully, take the pan out of the oven and add the chips to the pan. Place it back into the oven for 40 minutes.
- Next, prepare the vegetable blend for the curry. In a vegetable chopper, blitz a large carrot, a red onion, two ripe tomatoes, and one teaspoon of tomato puree.
- Then, slice one large carrot and heat a pan with oil to sautee the carrots.
- Add one teaspoon of cumin, half a teaspoon of nutmeg and half a teaspoon of cinnamon to the carrots in the pan.
- Let it cook for 5 minutes.
- Then, add the vegetable blend and the lentils. Mix it thoroughly.
- Add 100 ml of water and let it boil for five minutes.
- When the five minutes are over, add the essential seasonings; one clove, soy sauce, squeezy mustard, bouillon stock powder, garam masala, brown sugar, a pinch of sea salt and 1 or 2 tablespoons of Rojan Josh paste.
- Mix thoroughly and cover the pan. Let the curry simmer for 40 minutes while the chips are cooking.
- While the curry and chip dip is cooking, prepare the refreshing cabbage salad. In a vegetable chopper, blitz the cabbage, red pepper, spinach, coriander and ACV. And keep the mixture in the fridge until everything is ready.
- When the curry has reduced and thickened, add a bit of fresh coriander to the curry dip and if needed some extra salt.
- If the chips are crispy and golden brown, it is ready to plate up!
Thank you for reading!
Have a fantastic Easter!
Shanice Harris x