Speedy Lentil Coconut Curry 


Ingredients


  • Onion: Roughly chopped.
  • Garlic Cloves (2): Roughly chopped.
  • Red or Green Chilli: Roughly chopped.
  • Carrot: Roughly chopped.
  • Ginger (10g): Peeled and chopped.
  • Vegetable Oil (1 tsp): For cooking.
  • Tikka Masala Curry Paste (1 ½ tbsp): Adds rich flavor.
  • Cooked Green Lentils (400g can): Drained.
  • Light Coconut Milk (220ml): Creamy base.
  • Frozen Peas (200g): Sweet and vibrant.
  • Coriander (10g): Roughly chopped, divided.
  • Cooked Brown Rice (200g): For serving.
  • Light Coconut or Natural Yogurt (4 tbsp): For garnish


Method

  • Prepare the Paste:
  • Place the onion, garlic, chilli, carrot, and ginger in a food processor.
  • Blitz to a smooth paste.
  • Cook the Paste:
  • Heat the oil in a medium saucepan over medium heat.
  • Add the vegetable paste and cook for 4–5 minutes until fragrant and softened.
  • Stir in the curry paste and cook for 1 minute.
  • Simmer the Curry:
  • Add the lentils, coconut milk, and 150ml of water.
  • Bring to a boil, then reduce to a simmer for 10 minutes until thickened and creamy.
  • Add the peas during the final 5 minutes of cooking.
  • Season to taste.
  • Finish and Serve:
  • Stir in most of the coriander.
  • Divide the curry between four bowls and serve with brown rice.
  • Sprinkle with the remaining coriander and top with yogurt.