Elated Recipes

Stoat Lentils

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Time for a one-stop slop! Makes about 3.5L (fills a 3.5kg yoghurt container). It's vegan, contains no garlic, and is pretty spicy as written. You can use only one habanero pepper or substitute serrano or jalapeƱo peppers instead if you prefer less heat. Plaintext version.



Spice mix

Base sauce

Curry components


Spice mix preparation

Toast the 4 types of seeds and pepper flakes lightly in a dry frying pan. They should be just on the edge of smoking for about 5 minutes. Put the toasted spices into the coffee grinder with the curry leaves and powders. Grind until fine.

Base preparation

Dice onions, tomatoes, cilantro and bell peppers well enough that an immersion blender can get through them. Dice the habaneros as finely as possible. Saute the ginger paste in ~1 tbsp olive oil. Toss in the spice mix when the oilis hot and spread out. After 30 seconds toasting the spices, add the onions andsaute gently, adding a bit of water at a time as the onions caramelize. When the onions are getting soft and brown, add the diced tomatoes, habaneros, cilantro, tomato paste, bell pepper and coconut cream. Pour in about a half a cup of water. Bring to a boil and let it boil down until the vegetables are all nice and soft. Immersion-blend until smooth.

Curry preparation

Chop the spinach into small patches (~1cm on a side). Chop the cauliflower into similar-size chunks. Add the lentils and yellow split peas. Boil in the base until they're nearly soft enough to eat. Add the spinach and cauliflower. Salt to taste. Once the lentils and peas are soft enough to eat (~5-10 minutes), remove heat. You don't want the lentils to be too soft -- they should retain some chewy texture and largely intact skin for the most part.


Serve over rice with diced cilantro garnish and a dollop of sour cream.