A delicious curry made with leftover vegetables and lentils, perfect for using up holiday leftovers. The dish combines red and yellow lentils, spices, and coconut milk for a hearty meal.
1: Dice the onion and chilli and grate the garlic & ginger.
2: Sauté onion in oil for 5 minutes.
3: Add the chilli, ginger, garlic, and spices; sauté for another minute.
4: Stir through the lentils.
5: Pour in the stock, bring to a boil and then leave to simmer for about 20 minutes, stirring occasionally and adding more liquid if needed.
6: Meanwhile, chop up your leftover veg and roast in the oven.
7: Finish with a big drizzle of coconut milk, the leftover veg, and your garnish.
