Coconut Lentil Curry with Brown Rice
Nutrients
Per serving
Steps
Chop together the onion, carrot, chilli, ginger and 2 cloves of garlic in a food processor
Cook the rice according to instructions and put to one side
Heat the olive oil and add the chopped vegetables and cook for 5 minutes until just softened
Add the curry paste and cook for a minute
Add the drained lentils and stir thoroughly together
Pour in the coconut milk and add 50 ml water and bring to the boil
Reduce to a simmer and cook for a further 10 minutes uncovered until thick
Add the peas and cook for 5 minutes and season accordingly
During the last 5 minutes lightly spray a large frying pan with olive oil and gently heat the chopped garlic and spinach until just wilted, adding in the juice of 1 lemon
Serve the lentil curry with the rice and yoghurt topped with coriander and a serving of spinach
Ingredients
| 1 | Carrot chopped |
| 1 | Onion chopped |
| 3 | Garlic cloves chopped |
| 1 | Long red chilli chopped |
| 15g | Ginger peeled and chopped |
| 250g | Frozen peas |
| 1 | Large bag spinach |
| 1 | Lemon juiced |
| 2 | Tbsp curry paste |
| 1 | Tbsp extra virgin olive oil |
| 400g | Can cooked lentils |
| 220g | Light coconut milk |
| 1 | Cup brown rice |
| 4 | Tbsp natural yoghurt |
| 1 | Coriander bunch to serve |
