Creamy mushroom & spinach pasta
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Coconut & corn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150g red lentils
- 1 tbsp vegetable oil
- 1 onionfinely sliced
- thumb-sized piece of gingerpeeled and finely sliced, plus extra to serve
- ½ tbsp ground turmeric
- 1 tbsp curry powder(gluten-free, if needed)
- ½ bunch of corianderleaves picked and stalks finely chopped
- 250g baby cornhalved diagonally
- 110g can coconut yogurtplus extra to serve
Nutrition: Per serving
- kcal473low
- fat14g
- saturates6g
- carbs57g
- sugars11g
- fibre14ghigh
- protein24g
- salt0.1g
Method
step 1
Put the lentils in a sieve and rinse until the water runs clean. Heat the oil in a saucepan over a medium heat and cook the onion for 8 mins until softened. Add the ginger, turmeric, curry powder and chopped coriander stalks, and cook for another minute until fragrant. Stir in the lentils and season well.
step 2
Tip in 400ml hot water and bring to the boil. Reduce the heat to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don’t let it boil. Serve topped with more coconut yogurt, if you like, and the coriander leaves.
