Recipe Month – Recipe 4

Lentil and Bean Curry with Polenta

This is a really easy recipe for you that I was given and then modified to suit my family.  People absolutely love this dinner and it’s yummy enough to give to visitors and get compliments.


•   1 onion chopped

•   Cold pressed virgin olive oil (or other good cold pressed oil that can be heated)

•   1 clove garlic crushed

•   1 inch fresh ginger root grated

•   2 teaspoons curry powder

•   1 teaspoon coriander

•   1 teaspoon turmeric

•   1 teaspoon cumin

•   1 small chilli (optional)


Cook onion in oil till soft.  Add all other ingredients and stir over a very low heat to bring out flavours.


• 1 cup red lentils

• 1 cup water

Cook, stirring regularly for 20 30 mins until lentils are cooked.

When the water has been absorbed (but before cooking is complete) add

• 2 tins chopped tomatoes

• 1 tin tomato puree (not paste)

Stir well, continue cooking and occasionally stirring until lentils are cooked.


• 1 tin coconut cream

• 2 tins beans

That’s it.  It’s so easy. And it makes a HUGE pot of yummy curry.  You can have it with rice, polenta, baked potato, grains, anything really. And you can keep it in the fridge and have it for a few days with different accompaniments.


Cook the polenta in organic veggie stock, following instructions on the packet  and adding cold pressed olive oil at the end.

Rinse a pyrex bowl in cold water and pour the polenta into the wet bowl.

Leave the bowl of polenta in a warm place for about ten minutes (or longer if you are not ready).

Flip it out onto a plate or a wooden board so it looks like a cake.

Press the back of a soup spoon into the top to make an indentation and fill it with olive oil.

Serve it using a cake-slice like a cake.

Absolutely brilliant with the curry and looks amazing and clever too, but so easy.


This recipe is actually vegan, but don’t tell your meat-loving family/friends and they won’t know to say they don’t like it.  If you prefer, you can mix in a knob of butter and some parmesan cheese to the polenta at the end of cooking and the sprinkle some more parmesan cheese on the top with the oil.


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