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Nutrition: (4)

  • kcal765
  • fat34g
  • saturates14g
  • carbs88g
  • sugars9g
    low
  • fibre8g
    high
  • protein22g
  • salt0.13g
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Method

  • step 1

    Rinse the lentils thoroughly to remove excess starch and soak them in water for about 30 mins. Drain and set aside.

  • step 2

    Heat the oil in a saucepan over a medium heat. Tip in the onion, garlic and ginger and cook for 5 mins until the onions become translucent.

  • step 3

    Stir in the tomato purée and spices and cook for another minute until fragrant.

  • step 4

    Pour in the chopped tomatoes, stir and season with salt to taste, then cook for 5 mins. Add the soaked lentils and enough water, around 600ml, to cover the lentils and bring the mixture to the boil. Once boiling, reduce the heat to low and cover the pan. Let the lentils simmer for about 40-50 mins until cooked. Stir occasionally to prevent sticking and add a splash of water if needed.

  • step 5

    While the lentils are simmering, cook the rice following pack instructions.

  • step 6

    Once the lentils are cooked, taste and adjust the seasoning if needed, then stir in the cream. Let the curry come to a simmer, then serve with rice and coriander scattered over.

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.7 out of 5.42 ratings

sallucas

Simple to make very tasty. I used fresh chilli for extra kick as had leftovers. Also coconut milk as had that in fridge instead of cream. Definitely make again - good base to add anything you fancy really.

mrtaylortrench80772

Can you freeze left overs

roodie.rwGqUnl1AQ

As others said, added veg stock cube. Really tasty 👍🏻

janbams68074

I added mushrooms and used vegetable stock was then very tasty

vibe.crater0t16865

As suggested by others substituted veg stock and added spoonful of mango chutney, totally delicious.

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