Recipe: Mumbai Coconut, Yam and Green Lentil Curry

Chef Jonathan Chovancek shares his recipe for Mumbai Coconut, Yam and Green Lentil Curry

Serves 4

Ingredients

2 tbsp coconut oil
1 red onion, cut julienne
4 cloves garlic, minced fine
2 Tbsp ginger, minced fine
2 cups yams cut small dice
1 cup green lentils, soaked overnight and drained
1 cup celery, cut small dice
1 cup tomatoes, cut medium dice
1 cup carrots, cut small dice
1/4 cup lime juice
3 cans coconut milk + water to equal 1L of liquid
1 tsp turmeric
1 tbsp red mustard seeds
1 tbsp fennel seeds
1 tbsp coriander seed
1 tsp cumin
1 tsp fenugreek
1 tsp cayenne pepper
3 curry leaves
1 tbsp dry mint

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Method

In a medium soup pot heat the coconut oil and pan fry the mustard seeds until they start to pop and smell nutty. Add the onions, ginger and garlic and sauté until soft, sweet and fragrant. Dry roast the whole spices and blitz in a blender with the powdered spices. Add to the onion mixture as they sweat. Add the vegetables and cook 2-3 minutes, seasoning with salt.

Add the liquid ingredients and bring to a simmer. Reduce the heat to low and cover. Simmer until the lentils are fully cooked out. Finish with coriander leaves. Season and serve with grilled flatbread.

More Global BC recipes are available here