Red Lentil and Vegetable Curry

Name: Red Lentil and Vegetable Curry
Total time: 35 min
Yield: 4 servings
Ingredients: 350 g Dried red lentils; 400 ml Coconut milk; 400 g Tinned chopped tomatoes; 200 g Brown onion; 200 g Carrots; 15 g Garlic; 15 g Fresh ginger; 300 g Basmati rice; 2 tbsp Curry powder; 20 ml Vegetable oil

Pantry legumes, mild spice, and one of the cheapest dinners here.

Serves 4 35 min 21g proteinKid-friendly

veggievegandairy-freelegumesindianbudgetfreezer-friendly

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Ingredients

Dried red lentils350 g
Coconut milk400 ml
Tinned chopped tomatoes400 g
Brown onion200 g
Carrots200 g
Garlic15 g
Fresh ginger15 g
Basmati rice300 g
Curry powder2 tbsp
Vegetable oil20 ml

Method

Cook the diced onion and carrot in the oil for 8 minutes until soft.
Add the garlic, ginger and curry powder and stir for 1 minute.
Add the rinsed lentils, tinned tomatoes, coconut milk and 300ml water, and bring to a simmer.
Cook for 20-25 minutes, stirring occasionally, until the lentils collapse and the curry is thick.
Season to taste and serve with the rice.