Speedy lentil coconut curry

Method 1

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

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 150ml 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.

Method 2

Ingredients:

- 1 cup red lentils

- 1 can coconut milk

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tbsp curry powder

- 1 tsp cumin

- 1 tsp turmeric

- 1 tsp ginger, grated

- 1 red chili, chopped (optional for heat)

- 1 cup vegetable broth

- 1 tbsp coconut oil

- Salt and pepper to taste

- Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add chopped onions and garlic, sauté until fragrant.

2. Add curry powder, cumin, turmeric, ginger, and chili into the pot, stir for another minute.

3. Add red lentils, coconut milk, and vegetable broth. Bring to a simmer and cook for about 20-25 minutes or until lentils are tender.

4. Season with salt and pepper to taste.

5. Serve the lentil coconut curry over rice or quinoa, garnished with fresh cilantro.

Enjoy your delicious lentil coconut curry!

Comments

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