This curry was the bomb! It’s extremely healthy boasting at least 18 grams of protein and 18 grams of fibre just in the lentils alone (based on a 292 g can of green lentils). I had to increase some of the spices above and beyond the authentic ‘Good Fare’ wartime recipe below for my own taste (as I love robust flavours). I shall definitely be making this dish OFTEN!
- ½ lb Lentils (I used a 292 g can of green lentils- low sodium because I had one in the cupboard)
- 1 teaspoon Flour (I used cornflour/cornstarch)
- 1 teaspoon Fat (preferably Bacon but being vegan I used a dairy free margarine)
- 1 teaspoon Curry Powder (I used 3 teaspoons)
- 1 small Leek or Onion
- 1 Carrot
- 1 table-spoon Vinegar (I used a large spoonful of my air-raid chutney which has lots of vinegar in it)
- 1 Apple chopped
- 1 teacup vegetable stock
- 2 tablespoons Sultanas
- 2 tablespoons Rice
- lots of salt and pepper
Soak lentils overnight in boiled water. Melt fat, add chopped vegetables and fry lightly. Add chopped apple, sultanas, flour, curry powder, vinegar and stock and allow to simmer. Add lentils and allow to cook steadily until soft (about ½ hour if not canned). Season and serve with hot boiled rice.
This made me two very generous portion sizes which I ate, one plate for dinner and one for supper because I needed the calories and the protein. It came to about 800 calories and the cost of making this dish was less than £1.00.