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Speedy Lentil Curry

This quick and easy curry has such great depth of flavour – it tastes like it’s been cooked for hours.

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Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 5 Minutes Cooking Time 20 Minutes

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May contain milk

Vegan safe Vegetarian

Carbon Rating A

CO2e Information

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

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.