Speedy Lentil Curry
This quick and easy curry has such great depth of flavour – it tastes like it’s been cooked for hours.
Serves 4 (Estimated) Rating 5/5
Prep Time 5 Minutes Cooking Time 20 Minutes
| Ingredients |
| 1 Onion, chopped |
| 2 Garlic Cloves, chopped |
| 1 Red Chilli, chopped |
| 1 Carrot, chopped |
| 10 g Ginger, peeled and chopped |
| 1 tsp Vegetable Oil |
| 1.5 tbsp Madras Curry Paste |
| 400 g Lentils, cooked |
| 220 ml Coconut Milk |
| 200 g Peas |
| 10 g Coriander, chopped |
| 200 g Brown Rice, cooked |
| 4 tbsp Natural Yogurt, to serve |
| Method |
| Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste. |
| 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. |
| 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. |
| 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. |