Speedy lentil coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionroughly chopped
- 2 garlic clovesroughly chopped
- 1 red or green chilliroughly chopped
- 1 carrotroughly chopped
- 10g piece of gingerpeeled and chopped
- 1 tsp vegetable oil
- 1 ½ tbsp tikka masala curry paste
- 400g can cooked green lentils
- 220ml light coconut milk
- 200g frozen peas
- 10g corianderroughly chopped
- 200g cooked brown rice
- 4 tbsp light coconut or natural yogurtto serve
Nutrition: Per serving
- kcal282.01
- fat8glow
- saturates4g
- carbs37g
- sugars8glow
- 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.
