Red Lentil and Vegetable Curry

Name: Red Lentil and Vegetable Curry
Total time: 15 min
Yield: 4 servings
Ingredients: 200 g Dried red lentils; 400 ml Coconut milk; 1 ea Tomato pasta sauce; 1 ea Brown onion; 2 ea Carrots; 2 ea Garlic; 15 g Curry powder; 15 ml Vegetable oil

A simple and flavourful vegetarian curry.

Serves 4 15 min 15g proteinKid-friendly

veggievegandairy-freelegumesindianbudgetfreezer-friendly

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Ingredients

Dried red lentils200 g
Coconut milk400 ml
Tomato pasta sauce1 ea
Brown onion1 ea
Carrots2 ea
Garlic2 ea
Curry powder15 g
Vegetable oil15 ml

Method

Rinse the dried red lentils.
Finely chop the brown onion and garlic.
Heat a large saucepan or Dutch oven over medium heat. Add a little oil.
Sauté the brown onion and garlic until softened, about 5 minutes.
Add the rinsed lentils, tinned chopped tomatoes, coconut milk, and 500ml of water or vegetable stock. Stir well.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and the curry has thickened. Stir occasionally.
Add the chopped carrots and cook for another 5-10 minutes until tender.
Season with salt, pepper, and curry powder to taste. Serve with rice.