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
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
Method
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Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
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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.
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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.
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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.