Curries Winter

Tomato and coconut lentil curry

Curries were one of the first things I learnt in the kitchen, and it’s safe to say they aren’t going anywhere. They are homely, healthy and a great freezer meal, which I am currently obsessed with. I just came off the business end of a very hectic few weeks at work and if it wasn’t for freezer meals, Jackson and I would be fatter, grumpier and poorer then we are right now. We would have opted for takeaway on those cold, late week nights when cooking wasn’t an option.

That’s also the explanation for the lack of foodie related activities going on around this side of town. My kitchen literally ground to a halt minus the necessities12, which was nice for a change 🙂 

Lentil Coconut cutrry 4

We managed to come out the other side only buckling once and ordering Indian, but we paired it with a freezer Vegetarian Biryani and shared a main – how good is that!!

Back to freezer curries.  They taste hella good (curry leftovers the next day.. don’t get me started). They are fairly simple to cook and you can make large batches. What’s something you always have stored in the freezer? 

 

Lentil coconut curry 2

This one stars coconut, tomatoes and lentils – three of the better paid actors in my kitchen. They work well together, are always on time, and never complain. They also stay out of TMZ. (That was terrible, I’m so sorry…)

Coconut and stewed tomatoes do seriously work well together, and gives the whole dish a creamy, rich flavour. Another great aspect with the meal is that it’s easy to prepare the lentils and rice in advance. I bulk cook and freeze my lentils and rice, which saves a lot of time during the week when I get home after work and don’t have the energy or time to prepare them then. If I am not on my lentil A-game, there is always 2-3 cans in the back of my pantry. 

Lentil Coconut Tomato Curry

I have fond memories of moving out of home for the first time and cooking curries multiple times each week. Since then, I have learnt that variety is the spice of life, but it’s still a really solid, tasty meal you can make with ease. You can gook up a large batch, have some for dinner, leftovers the next day and freeze the rest for those nights you cannot fathom cooking! 

What’s something you always have stored in the freezer?

Share this post with someone who deserves a warm curry hug! 

Have a wonderful day, Bec x

 

Tomato and coconut lentil curry
Serves 4
A mild curry with stewed tomatoes, creamy coconut gravy, veggies and lentils
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Ingredients
  1. 2 cups dried lentils cooked or 2 x 400g tined lentils
  2. 1 400g tin diced tomatoes
  3. 2 tomatoes, diced
  4. 1 red onion, thinly sliced
  5. 400ml can coconut milk
  6. 1 head of broccoli, chopped and steamed or boiled
  7. knob of ginger, grated
  8. 2 cloves of garlic, minced
  9. 1 tablespoons paprika
  10. 1 tablespoon ground coriander
  11. 1 teaspoon ground fenugreek seeds (if desired)
  12. chili flakes/powder to taste
  13. 1 teaspoon sugar or rice malt syrup
  14. basmati rice to serve, cooked with a sprinkle of turmeric in the water
  15. yoghurt to drizzle
Instructions
  1. Heat oil in a medium frypan over medium heat and add red onion and diced tomatoes. Fry for 3-4 minutes. Add garlic and sauté for a further 2 minutes.
  2. Add the tin of diced tomatoes, ginger, spices, sweetener, coconut milk and simmer for 5 minutes.
  3. Combine the lentils, broccoli and let simmer for another 5 minutes.
  4. Season with salt and pepper, remove rom heat and serve with rice, naan and yoghurt.
Notes
  1. You don't need to add the broccoli. This curry is perfectly delicious without.
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

22 Comments

  • Reply Danielle L May 17, 2015 at 10:35 pm

    I always have good intentions to cook up and freeze a batch of lentils and chickpeas but in honesty, I always end up opening a can! I wish the males in my household liked curries more, I can only get away with slipping one in every now and then.

    • Reply Bec May 20, 2015 at 9:36 pm

      Cans are the next best thing for sure, I am also can guilty. Oh no!!! Get them to move to the curry dark side asap. x

  • Reply Dannielle @ Zamamabakes May 17, 2015 at 2:21 pm

    A bit boring here, spag bol is a fairly permanent resident in our freezer.
    I’m thinking this curry of yours Bec might just grab a place in there now too, it sounds so delicious!
    Thanks for linking up with our Fabulous Foodie Fun! xx

    • Reply Bec May 17, 2015 at 4:22 pm

      Spag bol is one of my favourites!!!!!! A timeless staple we all need hehe x

  • Reply Pearl - Pretty Mayhem May 15, 2015 at 1:42 pm

    Yum, this curry sounds like the perfect warm-me-up dish for those cold nights we’ve been having lately. Your blog is always inspiring me to cook more vegetarian meals, all your recipes look amazing!

    • Reply Bec May 17, 2015 at 4:14 pm

      It’s perfect for our cold times ahead!! Thanks Pearl, great to hear xxx

  • Reply Maxabella May 15, 2015 at 1:23 pm

    Deeeelicious, Bec! x

  • Reply Gretta May 15, 2015 at 9:34 am

    Oh Yum!!! I am always on the look out for new curry recipes and this looks delish! Thanks for sharing 🙂 #fabulousfoodiefridays I’ve pinned this for later! x

  • Reply Dani @ House in Tillford May 15, 2015 at 9:13 am

    What beautiful coloured curry! I have a bag of lentils in the pantry calling to be cooked, will have to try out your recipe.

    • Reply Bec May 15, 2015 at 10:21 am

      This is the recipe for them!

  • Reply Sonia Life Love Hiccups May 14, 2015 at 12:35 pm

    I honestly would never have thought of putting Tomato and coconut together.. I dont know why? Damn that looks so good though! xx

  • Reply Sammie @ The Annoyed Thyroid May 14, 2015 at 9:37 am

    Love lentils. Love curries. Love freezer dinners. This is a winner for me! Our freezer is full of home made delicious that we can dig out at a moment’s notice. It saves time, money and energy! Yumbo!

  • Reply Claudia @ The Brick Kitchen May 13, 2015 at 5:48 pm

    Looks so good, and such a great way of using lentils (which I really need to use more of – cheap and healthy!). Also a perfect recipe for how freezing Melbourne was today – couldn’t believe it. I often freeze left over lasagne – super easy to pull out and reheat for dinner 🙂

    • Reply Bec May 15, 2015 at 10:20 am

      Nothign beats frozen lasagne!!! Also perfect for these chills days x

  • Reply Sabrina @ Dinner, then Dessert May 13, 2015 at 2:55 pm

    Love lentils and curry, this recipe sounds fantastic! Thanks!

    • Reply Bec May 15, 2015 at 10:20 am

      Thanks Sabrina!

  • Reply Emma @ Emma's Garden Grows May 13, 2015 at 2:39 pm

    Oh I so know what you mean! We have a long commute to work AND have just started a gym routine again so freezer meals are a life saver. We tend to cook up two big veggo meals on a sunday night and either freeze them or keep them in the fridge for during the week dinners.

    This looks delicious! I tend to stick to making dhal, but I love the idea of adding coconut cream to a lentil curry so will be trying this one for sure.

    xx

    • Reply Bec May 15, 2015 at 10:20 am

      O0o0o I haven’t made daahl in yonks! Thanks for reminding me. And you’re so right, it gives you that extra time to do other important stuff, like excersise!

  • Reply Lorraine @ Not Quite Nigella May 12, 2015 at 12:00 pm

    I love recipes like this where you can just freeze containers of it. It has saved us on many a night and as you say one could be fatter and poorer without them! 😀

    • Reply Bec May 15, 2015 at 10:19 am

      Absolutely!! They are a great help so I always freeze what I can, when I can!

  • Reply Rebecca@Figs and Pigs May 12, 2015 at 6:05 am

    Oh yum always looking for more lentil recipes and this looks super tasty. I usually have left over flat bread dough in the freezer and fish fingers.

    • Reply Bec May 15, 2015 at 9:52 am

      Oh yum flatbread would be perfect with this! xx

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