To watch recipe video click here
This really tasty dish is so cheap to make as it uses ingredients that you can source in most major supermarket.
You can also use sweet potato instead of ordinary potatoes, if you want to cut down on the carbs or want a different flavour.
Preparation time: 15-20 minutes
Cooking Time: 45 minutes-1 hour Serves: 4-5 portions
• 7-8 medium potatoes (peeled and thinly sliced)
• 14 oz or 400 g red lentils (rinsed)
• 1 tbsp olive oil (can also use canola or rapeseed oil) or 2 oz or 50 g vegan butter
• 1 onion (chopped)
• ¼ tsp salt
• 1 garlic clove (crushed)
• 2 inch piece ginger (grated)
• ¼ tsp paprika powder
• ½ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp turmeric
• 2 medium sized fresh tomatoes (or one 7 oz or 200 g can tomatoes)
• ½ tsp garam masala
• 2 oz or 50 g coconut milk (or 2 oz or 55 g creamed coconut)
• Spray oil
1. Parboil thinly sliced potatoes for about 10 minutes or until they are half cooked, drain and set aside.
2. Heat the oil or butter and then add the onions and garlic. Fry until the onions are caramelised.
3. Add the salt, cumin, coriander, turmeric and paprika powder. Mix for a minute and then add the tomatoes. Cook until it begins to thicken.
4. Add 4 tbsp or 60 ml of water and stir. Then add the lentils and mix thoroughly.
5. Cover and simmer for 15-20 minutes stirring every 5 minutes so that it does not stick.
6. Add the ginger and the garam masala and simmer for a further 5 minutes.
7. In a large baking dish put a thin layer of the lentil mixture (enough to cover the base).
8. Add a layer of potatoes to cover the lentil mixture.
9. Keep adding layers of lentil mixture and potatoes and end with a layer of potatoes.
10. Spray the top with spray oil (can brush lightly with oil if you don’t have any spray oil).
11. Bake in a medium oven for 45 minutes-1 hour or until potatoes are cooked.
12. Serve with a side salad or mixed vegetables.