Garlic, Ginger, Tomato, Coconut & Mango Chutney
by Jamie Oliver from One: Simple One-Pan Wonders (Penguin Michael Joseph)
Photography: David Loftus & Richard Clatworthy
SERVES 14
TOTAL 1 HOUR
Ingredients
500g fresh or frozen chopped mixed onion, carrot & celery
8cm piece of ginger
8 cloves of garlic
3 heaped tablespoons jalfrezi curry paste
2 tablespoons mango chutney
1kg red split lentils
2 x 690g jars of passata
2 x 400g tins of light coconut milk
Method
Put a large deep casserole pan on a medium heat with 1 tablespoon of olive oil and the chopped mixed veg. Cook for 10 minutes, stirring regularly, while you peel and finely chop the ginger, and peel and finely slice the garlic. Stir into the pan with the curry paste and fry for 5 minutes, stirring occasionally. Stir in the mango chutney, followed by the lentils, then go in with the passata and 3 jars’ worth of water. Cover and bring to the boil, then cook on a low heat for 40 minutes, stirring halfway through. Stir in the coconut milk, then season to perfection. enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals. See over the page for my favourite leftover ideas.
Lentil Toastie
Pair some stew with Cheddar cheese or a melty cheese of your choice, sandwiched together in a toastie. White, wholemeal or granary, Breville or pan – the choice is yours! Delicious with mango chutney on the side, for dunking.
