Speedy lentil coconut curry
- Helena Busiakiewicz
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.2 out of 5.78 ratingsRate
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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
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
-
kcal282.01
-
fat8g
low
-
saturates4g
-
carbs37g
-
sugars8g
low
-
fibre9g
high
-
protein12g
-
salt0.3g
low
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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.
Recipe from Good Food magazine, December 2023
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A star rating of 4.2 out of 5.78 ratings
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