Chloe's red dahl curry

Nest’s responsible investment manager, Chloe Horne, shared a vegan red dahl curry recipe. This is one of her favourite family recipes! This warming dish is a perfect midweek dinner if you’re short on time and makes for a great packed lunch.

You can easily find all of the ingredients in your local supermarkets, like Sainsbury’s or Tesco, which you’re invested in through your Nest pension. 

What you’ll need:

• Cup of washed red lentils 
• 1 onion – chopped 
• 1 teaspoon of salt
• 1 teaspoon of chilli powder 
• 1 teaspoon turmeric 
• 1 teaspoon cumin (ground) 
• 1 tablespoon of ginger – minced  
• 3 garlic cloves – minced 
• 3 garlic cloves - chopped
• 2 green chillis – finely chopped 
• Vegetable stock cube 
• 2 tablespoons of vegetable oil
• 1.5 teaspoons of cumin seeds (whole) 
• Handful of green coriander – chopped (optional) 

 Sides (optional):

• Basmati rice 
• Garlic & coriander naan 

 Prep your veggies:

1. Heat up a pan and add the washed red lentils, chopped onion, salt, chilli powder, turmeric, ground cumin, ginger, 3 minced garlic cloves, chillis and stock cube.
2. Add enough water to cover the lentils (about an inch high).
3. Cook for roughly 20 minutes.

In the meantime:

1. In a separate frying pan, heat the vegetable oil.
2. Add 3 chopped garlic cloves, whole cumin seeds and coriander (optional).
3. Stir and make sure the garlic does not burn. Cook for roughly 3 minutes.
4. Add the garlic, cumin and coriander mix to the pot containing the lentils.
5. Stir through until fully mixed.

Finish and serve:

1. Serve with basmati rice and/or naan bread.
2. Enjoy your dish!