I'll be frank. This curry is a labour of love. A 16 hour slow cook in 2 stages. Don't let that put you off though - it's well worth it.

Such a rich tasty curry that pairs so well with the Aloo Tiki that are perfect for scooping up that sauce.

I made 12 Aloo Tiki. Inhaled 5. They are delicious little treats. Probably my new favourite side to have with a curry.

Special Equipment - Slow Cooker or Instant Pot

Serves 4

Ingredients:

For the lentils

300g green, black, or brown lentils, rinsed 

1 litre vegetable broth 

1 medium brown onion, diced 

2 cloves garlic, crushed

1 teaspoon finely chopped jalapeño pepper (you can use jarred pickled)

½ teaspoon salt, plus more for seasoning 

Freshly ground black pepper 

For the Madras Dhal

200g cooked lentils from above recipe  

500ml passata 

1 large brown onion, finely diced 

1 large maris piper potato, peeled and cubed 

125ml canned unsweetened full-fat coconut milk 

3 tablespoons vegan butter 

6 cloves garlic, crushed

1 teaspoon ground cumin 

½ teaspoon salt 

½ teaspoon dried oregano 

½ teaspoon ground coriander 

¼ teaspoon red pepper flakes 

Freshly ground black pepper

For the Aloo Tiki

500g medium floury potatoes (such as King Edward or Maris Piper) 

½ tsp ground turmeric 

2 tbsp veg oil, plus extra to fry – at least 3 tablespoons 

1 tsp black mustard seeds 

1 tsp cumin seeds 

1 medium red onion, finely chopped 

4 garlic cloves, grated or crushed 

A thumb-sized piece of ginger, grated 

1 green chilli, finely chopped 

100g frozen peas 

A small bunch of coriander (stalks included), finely chopped 

Juice of ½ lemon 

1 tsp ground black pepper 

1 tsp garam masala 

4 tbsp semolina or plain flour 

Salt 

Method:

Stage 1 - Make the lentils.

Combine the lentils, vegetable broth, onion, garlic, jalapeño (if using), and salt in a slow cooker; mix well. 

Cover and cook on low for 6 to 8 hours. Season with salt and pepper. 

Stage 2 - Make the curry.

Combine the lentils, tomato sauce, onion, potato, coconut milk, vegan butter, garlic, cumin, salt, oregano, coriander, and red pepper flakes in a slow cooker. Mix well. 

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.  

Stage 3 (the fun bit) - Make the Aloo Tiki.

Put the potatoes, whole and unpeeled, into a large saucepan. Cover with cold water, and add the turmeric and at least 2 tablespoons of salt. 

Bring to the boil, then cook until they’re nice and soft – it will take around 40 minutes from cold but will depend on the size and variety.

Once the skin begins to crack, test if they’re ready by poking them with a fork – it should slide very easily into the potatoes. Drain and leave to steam-dry in a colander. 

While the potatoes are cooking, heat the oil in a frying pan on a medium heat and add the mustard and cumin seeds. When the seeds begin to pop, add the onion and the 1 teaspoon of salt and turn the heat down low to cook the onion really slowly. 

When the onion begins to soften – after about 5 minutes – add the garlic, ginger and green chilli, and cook until the onion is completely soft and caramelised (10–15 minutes in total). 

Stir through the peas and take off the heat. 

In a large bowl, mash the potatoes (no need to peel them) until smooth and add the onion and pea mixture. 

Stir in the coriander, lemon juice, black pepper, garam masala and 2 tablespoons of the semolina or flour. 

Mix well and taste for seasoning. 

When the mixture has cooled, roll it into golf-ball-sized portions, then flatten them in between the palms of your hands into cakes. 

Put the remaining semolina or flour on a plate and press each of the flat sides of the tiki into it, so both sides are coated with semolina. 

Coat the bottom of a frying pan with oil. Heat over a medium-high flame, then add the tiki (they should sizzle). Cook until golden brown (around 5 minutes), then carefully flip over and brown the other side.