GINGER CURRY SAUCE RECIPES

Steps:

• 1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
  2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
  3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
  4. Tip Any surplus sauce can be frozen to use at a later date.
  5. This recipe is from School Dinners.

Steps:

• 1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
  2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
  3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
  4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
  5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
  6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
  7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
  8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
  9. Halve and finely slice the little gem, then toss in lemon juice.
  10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.