For the reasons mentioned the measurements below aren't - and don't need to be - precise. I don't use proper measurements myself, I just judge the amounts - so when I say 'dash' I mean literally a sprinkle from the bottle, and when I say a teaspoon I mean a few dashes that look something like a teaspoon amount when they land in the pan. But I think the most important thing with cooking is to know what you personally like, and to adjust to fit your own taste buds and eating requirements (whether you're veggie, vegan, dairy free or gluten free I know it's often hard to find tasty recipes to fit your needs). There's no point chucking in a hefty pile of garlic if you hate garlic, right? Recipes are guidelines - have this attitude and you literally cannot go wrong is what I've learned.
Having said that this was bloody delicious, super quick and mega healthy, and I think you should all copy so here we are:
What you need:200g red lentils
1 tin of chopped or plum tomatoes
Dash of cinnamon
Teaspoon of paprika
Teaspoon of cayenne pepper
Half a red onion chopped or diced
1 teaspoon ground garlic (or a clove)
1 and 1/2 teaspoons of turmeric
Rocket, parsley or basil to garnish
Half a medium avocado
*Note: I rarely buy fresh versions of the above because I never plan ahead and it's so much cheaper and easier to use ground herbs and spices.
What to do:1. Place the lentils in a pan, pour boiling kettle water on top until all the lentils are covered and let them simmer at a medium heat until the water has evaporated (this should take 15 mins and they should look at least half cooked - if they don't just pour a bit more water on and check every 5 mins until they have softened a bit).
2. Pour the entire tin of chopped tomatoes in the pan with the lentils, add the cinnamon, paprika, cayenne pepper, onion, garlic and turmeric and let simmer for a further 15 mins.
3. While waiting, slice half an avocado but don't remove from the skin (you probably know this but slicing it while it's in the skin then scooping out is the way to go with avocado prep).
4. Once the 15 mins are up pour a quarter of your curry into a large bowl, scoop out the avocado and throw it in and garnish with your selected green leaf for an extra nutrient boost.
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Health & beauty benefits:Lentils: They are high in fibre which is great for weight loss as it keeps you full and prevents spikes in blood sugar, and they're a good source of iron which keeps illnesses like anemia at bay - so lentils are a must if you're a vegan or vegetarian, or simply don't think you get enough iron from meat.
Tomatoes: As well as a lot of vitamin C to keep colds away, they are full of antioxidants and are said to help promote healthy skin and hair.
Cayenne pepper: Helps boost metabolism
Avocado: Avocado is great for your skin as it's packed with omega 9 fats which help heal skin and reduce redness/irritation and are also said to help control acne. Plus the Vitamin E and C helps keep your skin looking young and firm. Apparently Carol Vorderman eats two a day to stay youthful lols.