Lentil Coconut Curry
47 minutesServes 4
Lentil and coconut curry simmered from a blitzed vegetable paste base with tikka masala and coconut milk until thickened and creamy.
New
- Ingredients
- Steps
Ingredients
1
onion, roughly chopped
2
garlic cloves, roughly chopped
1
red or green chilli, roughly chopped
1
carrot, roughly chopped
10 g
ginger, peeled and chopped
1 tsp
vegetable oil
1.5 tbsp
tikka masala curry paste
50 ml
water
400 g
can cooked green lentils
220 ml
light coconut milk
200 g
frozen peas
10 g
coriander, roughly chopped
200 g
brown rice
4 tbsp
natural yogurt
Steps
1
Cook the rice according to package instructions.
2
Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
3
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.
4
Add the curry paste and cook for 1 min, then stir in the lentils.
5
Pour in the coconut milk and water, and bring to the boil.
6
Reduce the heat to a simmer and cook for 10 mins until thickened and creamy.
7
Add the peas in the final 5 mins, and season well.
8
Stir in the bulk of the coriander, then divide the curry and rice between four bowls.
9
Sprinkle over the remaining coriander and top with the yogurt to serve.