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Quick advice needed on the curry in mag

#2
I haven't done it but don't think it would thicken it very much. I'd turn the heat right up and reduce down the sauce, stirring all the time. Then when it is a thicker consistency remove it from the heat before adding the fromage frais.
 
#5
I haven't made it but just looked at the recipe, tbh I would replace the cherry toms for a tin of tomatoes and also drain the lentils (between the veggies, stock and toms there is more than enough liquid without the lentils water) and although it says to cover and cook for 25 mins I would cook it uncovered for as long as it takes to reduce & thicken (which it will do), even if it means cooking for 50 mins. I never follow timings given in recipes and just adapt to what it actually looks like. I might try the recipe this week (or a varient of) and see how it goes.
 


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