I'm starting to realise how many curries I actually cook...it would appear they are among my favourite things along with pasta dishes.

Now I've immediately thought I wonder what a pasta based curry would be like...I mean Arrabiata works right....further investigations required.

This is a great curry with a lovely rich, glossy, tasty sauce and the mushrooms and potatoes just soak up the flavours so will. You could probably swap out the veg for some Tofu if you wanted but I think the veg here works really well.

Again serve with naan and rice. 

Serves 4

Special Equipment - Casserole Pot

Ingredients:

50g + 1 Tablespoon Vegan butter

10 new or baby potatoes, diced

200g Chestnut mushrooms, quartered

200g Cooked brown lentils

6 Cloves Garlic, chopped

2 Teaspoons Fresh ginger, grated

2 Shallots, diced

500g Passata

125ml Vegetable stock

125ml Coconut milk

Juice of 1 Lemon

2 Teaspoon Garam Masala

1/2 Teaspoon Cinnamon

1/4 Teaspoon Cloves

1/4 Teaspoon Cardamom

1/2 Teaspoon Paprika

1/4 Teaspoon Turmeric

1/4 Teaspoon Red pepper flakes

1 Tablespoon maple syrup

Salt and Pepper to taste

Instructions:

In a large pot, heat 1 tablespoon of vegan butter on medium high. 

Then add the diced potatoes. Season with a pinch of salt and pepper. 

Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes. Add the mushrooms and saute until they begin to soften.

Next, add the remaining vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent. 

Now, add the passata, vegetable broth, coconut milk, lemon juice, all the spices and the syrup. Stir to combine. 

Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionally until the potatoes are soft and cooked through. The sauce will get nice and thick. 

Taste the sauce and adjust seasonings. Serve immediately over basmati rice.