This recipe is a bit of a cheat, I bought a jar of Tikka Masala sauce and added a couple of my own things but it was yum, simple, cheap and easy, which is the point of this blog so it definitely counts. Although, I’m sure Nurul can do better and I challenge her to do that! Although in hindsight it would have actually been cheaper to try and make it myself but I have NO idea how to make a curry from scratch so spending up to $5 on a jar of curry sauce was a good choice and $5 is still cheap.
As a vegetarian, lentils are a very healthy high source of protein and a great meat alternative. I don’t eat a lot of lentils but I should start eating more.
1 jar of tikka masala sauce (could also use butter chicken sauce or any other sauce of your choice)
2-3 cloves of garlic, chopped and crushed
1 tin of lentils
Extra chilli if needed
1/4 cup of rice (That’s enough for me, you can make more if you like rice or are cooking for more than one person)
Naan bread from the supermarket or from your local Indian restaurant/take-away shop
First, boil salted water for rice.
While you’re waiting for your water to boil, open your tin of lentils. Tinned lentils are usually kept in brine, which is a gross brown liquid that I think smells like catfood. To avoid the brine, I always wash my lentils well so put your lentils in a colander and run cold water over them for a couple of minutes.
Add rice to the boiling water and cook til soft.
Chop and crush your garlic. (I really just wanted to show off my new knife, which I got from Countdown supermarket by saving stickers they give you after every $20 purchase). You could probably add diced onion too but I didn’t have one at the time. Like Nurul, every dish I make has a garlic or onion/garlic base, it’s called FLAVOUR. Although, I’m pretty sure, as a meat eater I never used garlic but now I’m unsure where I’d be without it. I use so much I can’t even taste it any more!
Fry the garlic in olive oil but not til it goes brown. Like Nurul, I start everything on high and turn it down when it starts to get hot. Garlic is best cooked on medium heat, it is gross as soon as it goes brown so it’s best to saute it on a low heat to get all the flavour out.
Add lentils and fry on medium heat for 2-5 minutes. The lentils are already pre-cooked so you just need to heat them up.
Add your sauce, while on high heat then when it starts to boil, turn it to low heat and simmer for 10-15 minutes.
While your sauce is simmering, take your rice off the heat and drain it (if you cooked it using heaps of water like I did).
Also while my sauce was simmering, I went to my local Indian restaurant and got a couple of pieces of garlic naan to go with the curry, naan is always my favourite part of a curry and although my local Indian restaurant (2 minutes walk from my house) makes terrible curry, it makes good naan so that was perfect for this situation.
Plate everything and enjoy!