Who knew a lentil curry could be so quick? This is only Indian curry I know that is ready in five minutes, perfect for when you pull into camp late after a long day driving on corrugations!
This is another recipe I have my dear mother-in-law to thank for. She’s vegetarian most days and finds it really convenient to cook this as a quick meal. She cooked it when she came to Broome to visit us on our trip around Oz. It goes beautifully with chapatti (Indian flat bread – another great camping recipe).
1. Over a medium heat, fry onion and garlic in a little oil until soft.
2. Add curry powder and fry for 30 seconds until fragrant.
3. Add fresh tomato and fry for 1-2 mins until softened (if using).
4. Add lentils, including liquid, to pan. Stir to combine.
5. Bring curry to the boil, then turn to low and simmer for a few more minutes.
6. Add a little water to make it thinner, if desired.
7. Serve with rice or chapatti, or both.
*Reserve tomato juice for other recipes, like soup or pasta, or pizza topping.
This lentil curry was the quickest recipe we had on our trip around Oz. If you would like to save even more room and weight in your camper, you can always use dried red lentils. The flavour is slightly different and you’ll need to pre-boil them…but they’re equally as nice. I keep both tinned and dried lentils in my camping pantry…so I’ve got more options.
The result will taste different, but the recipe is otherwise
the same. Chick peas will take a little longer to soften nicely, and you may
need to add a little extra water. You could also adapt this recipe to make a soup - use my bean soup recipe as a rough guide.
Whichever option you choose…it’s delicious!Trip around Oz › Camping food ideas › Recipes for remote camping › Fast lentil curry