As one of the first curry recipes to be published in a UK lifestyle magazine, these flavours would have been incredibly exciting and different. The evaporated milk, while not authentic, was used in the 1930s to add some richness.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
490
Ingredients
50 g ghee or butter
2 medium carrots, finely chopped
2 onions, finely chopped
1 medium potato, peeled and finely chopped
1/4 tsp. cardamom seeds (removed from husks)
4 whole cloves
4 dried bird's eye chillies
3cm piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
1/2 tsp. turmeric
125 g dried lentils, rinsed, we used yellow split lentils
400 g basmati rice, rinsed
275 ml evaporated milk
125 g frozen peas
Directions
Step 1In a large, deep, non-stick frying pan, melt the ghee or butter over low-medium heat. Add the carrots, onions and potato and fry for 5min, until softening.
Step 2Meanwhile, using a pestle and mortar, bash the cardamom seeds and cloves until finely ground. Add the whole chillies and grind to break up. Add the ginger and garlic and grind to a fine paste. Stir in the turmeric.
Step 3Add the spice mixture to the vegetables and fry for 1min, until aromatic. Stir in 1 litre of water and the dried lentils, bring to the boil, then simmer for 10min. Stir in the basmati rice, evaporated milk and some seasoning. Simmer for 10min, or until the rice and lentils are tender and the water has been absorbed. Stir through the peas to heat through.
Step 4Check the seasoning and serve on its own or as part of a curry spread.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
