• Similar to a daal as the base is predominantly red lentils
• We cook the onions and then add the spices with the chopped tomatoes for about 45 minutes to let the flavours come out

Try it with:

• With rice and naan bread. It’s very flavoursome so it doesn’t need much.
• Add a few personal touches to your curry nights – see our blog for tips from our chefs.

• 'Bhunaring' is what we do at COOK for the first stage in making all of our tasty Indian curries.
• We begin by shallow frying chopped garlic until golden brown, giving it a lovely nutty flavour. Then we add diced or sliced onions, season and cook until soft.
• In go the ground spices (depending on the curry) and chopped tomatoes, which stop the dry spices sticking to the pan. We cook on a low-to-medium heat for 45-60 minutes until the base has thickened considerably and the oil has come to the top. Bhunaring complete!
• We then build on this base and the sauce takes on its own personality for each of the different curries.

*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.

• start by making a spice stock with cinnamon sticks and bay leaves. Tomato puree and cinnamon spice stock are mixed, before adding some red lentils which we cook until they are just al dente.
• We finally mix in some chopped coriander as a garnish to the sauce.
• This is combined with roasted red peppers, chickpeas, cauliflower florets and baby spinach to complete the dish.