speedy lentil coconut curry

ByEditorial Staff

Make this quick and easy curry with great depth of flavor, healthy too – taste feels like it’s been cooked for hours, as well as low in fat and calories

  • Prep: 5 mins
  • Cook: 20 mins
  • Easy
  • Serves: 4
Ingredients
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 red or green chilli, roughly chopped
  • 1 carrot, roughly chopped
  • 10g piece of ginger , peeled 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 coriander, roughly chopped
  • 200g cooked brown rice
  • 4 tbsp light coconut or natural yogurt, to serve
speedy lentil coconut curry Method

Step: 1 Take a food processor and blitz the onion, garlic, chili, carrot, and ginger into a smooth paste.

Step: 2 Put a medium saucepan over medium heat, add oil to heat and cook the veg paste for about 4-5 mins till fragrant and starting to soften. Then add the curry paste and cook for 1 more min, and then add the lentils and stir to mix.

Step: 3 Spill in the coconut milk and about 150ml water, then drive it to boil. Lessen the heat to a simmer and cook for around 10 mins till thickened and creamy. Now add the peas in the final 5 mins, and season it well.

Step: 4 Mix in most of the coriander, and divide the curry along with the rice in between four bowls. Scatter over the leftover coriander and to serve top with the yogurt, enjoy.

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