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One-pot curry in a hurry

Name: One pot quick curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbs olive oil; 1 shallot, finely chopped; 1 garlic clove, crushed; 1 tbs yellow curry paste, or to taste; 1 carrot, cut into 1.5cm pieces; 1/2 eggplant, cut into 1.5cm pieces; 1 potato (about (180g), cut into 1.5cm pieces; 1/4 cup (45g) red lentils; 400ml can coconut milk; 1 tbs peanut butter; 1 cup baby spinach, loosely packed, plus extra to serve; 1 cup basil leaves, loosely packed, plus extra to serve; Juice of 1/2 lime; Coriander, chopped roasted peanuts, edible flowers (optional), steamed rice, quinoa or buckwheat & lime wedges, to serve

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Do you want to chuck everything in a pot and let it cook itself? Then this is the dish for you. Curries are great to cook in bigger batches – they often taste better the next day when the flavours have married more, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).

2 tbs olive oil
1 shallot, finely chopped
1 garlic clove, crushed
1 tbs yellow curry paste, or to taste
1 carrot, cut into 1.5cm pieces
1/2 eggplant, cut into 1.5cm pieces
1 potato (about (180g), cut into 1.5cm pieces
1/4 cup (45g) red lentils
400ml can coconut milk
1 tbs peanut butter
1 cup baby spinach, loosely packed, plus extra to serve
1 cup basil leaves, loosely packed, plus extra to serve
Juice of 1/2 lime
Coriander, chopped roasted peanuts, edible flowers (optional), steamed rice, quinoa or buckwheat & lime wedges, to serve

Method

1.

Heat the olive oil in a large lidded frying pan over medium heat. Add the shallot and garlic and fry gently for 5 minutes or until translucent. Add the curry paste, carrot, eggplant and potato and cook, stirring regularly, for a further 5 minutes.
2.

Add the lentils and coconut milk, stir to combine, bring to the boil, then turn down to a simmer, cover and cook, stirring occasionally, for 25 minutes or until vegetables are tender. Remove lid, season and stir in peanut butter, spinach, basil and lime juice.
3.

Scatter with extra basil and spinach, coriander, peanuts and edible flowers, if using, and serve with steamed rice, quinoa or buckwheat and lime wedges.