Name: Speedy lentil coconut curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 onion roughly chopped; 2 garlic cloves roughly chopped; 1 red or green chilli roughly chopped; 1 carrot roughly chopped; 10g piece of ginger peeled and chopped; 1 tsp vegetable oil; 1 ½ tbsp tikka masala curry paste; 400g can cooked green lentils; 220ml light coconut milk; 200g frozen peas; 10g coriander roughly chopped; 200g cooked brown rice; 4 tbsp light coconut or natural yogurt to serve

Speedy lentil coconut curry

This quick and easy curry has such great depth of flavour – it tastes like it’s been cooked for hours. It's healthy too, as well as being low in fat and calories

25 min total 5 min prep 20 min cook 4 282 cal

Instructions

Tap a step to mark it done

1 Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
2 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.
3 Pour in the coconut milk and 50-75ml 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.
4 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.