Are you poor? Are you a student? Are your cooking skills limited to that of a sentient cabbage?
Congrats. You no longer have to depend on the scarce nutrition of a pot noodle. I don’t mean to shame you, but come on, you deserve better. Do you have a dog? Your dog probably wants better for you. If you don’t, there’s probably a dog out there that cares about your welfare nonetheless. Dogs are wholesome like that.
Let’s cut to it- sweet, aromatic af curry, no added sugar, super filling, cheap as hell and takes one pot to cook it all. Dip some naan in that and have a positive emotional experience. My flatmate today suggested that I do more cooking than this this evening, and I refused to, because it was unnecessary faff. Life is not pain, guys. Life is faff. And some days we all deserve a faff-free meal. Let’s get on it.
150ml Canned Coconut Milk (full fat)
40g Red Lentils (raw weight)
1 Banana (ripe enough to have brown freckles, but not so ripe that it is turning to goo, obviously.)
1tsp Medium Curry Powder
1tsp Mild Chilli Powder
1tsp Dried Coriander
1. Pour your coconut milk (make sure to stir it all up first, don’t be a nob) into a saucepan, rinse your lentils, add about 100-150mls of water (and add as you go to keep your lentils from sticking to the pan), and set over a medium-high heat.
2. In the meantime, slice your banana up and set aside. Once the lentils have boiled for about 10 minutes, turn down to a medium heat, and add the spices and the salt. Give it another 5 minutes.
3. After those 5 minutes, add your sliced banana and mix in thoroughly. Give it another 5 minutes or so to cook- enough for the sugar from the banana to mix in with the sauce (you’ll smell that once it starts to happen), but not for so long that the banana completely turns to goo. Serve immediately- I recommend topping with some spring onions, it works excellently. Serves 1, but super easy to bulk up and make a massive pot of it for a meal prep or a night in with fellow curry fans.