Creamy lentil curry
Claire Thomson has produced a week’s worth of easy dinners to help you and your family settle back into the school routine. This lentil curry is comforting and full of flavour
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Prep:10 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
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kcal 765
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fat 34g
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saturates 14g
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carbs 88g
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sugars 0g
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fibre 8g
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protein 22g
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salt 0.13g
Ingredients
- 200g red lentils
- 4 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 tbsp ginger , finely grated
- 2 tbsp tomato purée
- 2 tsp chilli flakes
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 400g chopped tomatoes
- 300g rice
- 150ml double cream
- 15g finely chopped coriander
Method
Rinse the lentils thoroughly to remove excess starch and soak them in water for about 30 mins. Drain and set aside.
Heat the oil in a saucepan over a medium heat. Tip in the onion, garlic and ginger and cook for 5 mins until the onions become translucent.
Stir in the tomato purée and spices and cook for another minute until fragrant.
Pour in the chopped tomatoes, stir and season with salt to taste, then cook for 5 mins. Add the soaked lentils and enough water, around 600ml, to cover the lentils and bring the mixture to the boil. Once boiling, reduce the heat to low and cover the pan. Let the lentils simmer for about 40-50 mins until cooked. Stir occasionally to prevent sticking and add a splash of water if needed.
While the lentils are simmering, cook the rice following pack instructions.
Once the lentils are cooked, taste and adjust the seasoning if needed, then stir in the cream. Let the curry come to a simmer, then serve with rice and coriander scattered over.
