Red Lentil and Vegetable Curry
Pantry legumes, mild spice, and one of the cheapest dinners here.
Serves 4 35 min 21g proteinKid-friendly
VegetarianVeganDairy freeLegumesIndianBudgetFreezer friendly
Plan it this weekIngredients
- 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 powder13 g
- 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.
What it costs, and where to buy it
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- Dried red lentils · 350 g
- Coconut milk · 400 ml
- Tinned chopped tomatoes · 400 g
- Brown onion · 200 g
- Carrots · 200 g
- Garlic · 15 g
- Fresh ginger · 15 g
- Basmati rice · 300 g
- Curry powder · 13 g
- Vegetable oil · 20 ml