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Speedy lentil coconut curry
Serves 4
Easy
Prep:
This quick and easy curry has such great depth of flavour – it tastes like it’s been cooked for hours. It's healthy too, as well as being low in fat and calories
Skip to ingredients
- 1 onionroughly chopped
- 2 garlic clovesroughly chopped
- 1 red or green chilliroughly chopped
- 1 carrotroughly chopped
- 10 g gingerpeeled and chopped
- 1 tsp vegetable oil
- 1 ½ tbsp tikka masala curry paste
- 400 g cooked green lentils
- 220 ml light coconut milk
- 200 g frozen peas
- 10 g corianderroughly chopped
- 200 g cooked brown rice
- 4 tbsp light coconut or natural yogurtto serve
Nutrition: per serving
- kcal282.01
- fat8glow
- saturates4glow
- carbs37g
- sugars8g
- fibre9ghigh
- protein12g
- salt0.3glow
Method
step 1
Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
step 2
Heat the oil in a medium saucepan over a medium heat and cook the veg paste for 4-5 mins until fragrant and starting to soften. Add the curry paste and cook for 1 min more, then add the lentils and stir to combine.
step 3
Pour in the coconut milk and 50-75ml water, and bring to the boil. Reduce the heat to a simmer and cook for 10 mins until thickened and creamy. Add the peas in the final 5 mins, and season well.
step 4
Stir in most of the coriander, then divide the curry between four bowls along with the rice. Sprinkle over the remaining coriander and top with the yogurt to serve.
