Hot and spicy curry (therapeutic)

‘Sprouting the lentils and adding them just before serving makes this dish more nutritious, alternatively you can use cooked lentils.’

In this dish, the yellow lentils are tempered with cumin and chilli to get that authentic curry flavour. The turmeric root is a valued condiment that adds flavour and a pronounced yellow colour to food. Real curry sauces (not from a jar) may appear a little complex at first, but many of the spices they include are ones that you will have in your spice rack. You can always vary this recipe with a different range of seasonal vegetables. Keep sprouted lentils to hand to add to soups, salads and cooked meals, they are great to add extra nutrients and vitamins to the foods you eat.

Serves 2–4

• 1 onion


• 1 butternut squash


• 1 small cauliflower


• 2 cups of vegetable stock


• 1 cup of yellow lentils (sprouted for two days)


• 1 red chilli


• ½ teaspoon of ginger


• 1 teaspoon of cumin


• ¼ teaspoon of turmeric


• 1 teaspoon of curry powder


• 1 tablespoon of gram flour

Directions

1. Put the onion, squash, cauliflower, chilli, ginger, cumin, turmeric and curry powder in a large pot containing, the two cups of vegetable stock.

2. Cook gently for 30 minutes, until the vegetables are soft.

3. Blend the gram flour with a small amount of hot water to thicken the sauce.

4. Stir in the sprouted lentils just before serving the curry.