Speedy lentil coconut curry
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This speedy lentil coconut curry is my go to weeknight dinner when I need something wholesome on the table fast. With just twenty minutes of cooking time, it comes together quicker than you'd think, and the best part is it relies on simple pantry staples and frozen veg so there's minimal prep involved. Green lentils are packed with protein and fiber, making this a genuinely nourishing meal that keeps you satisfied, and the creamy coconut milk balances the warming spices beautifully. Serve it over brown rice with a dollop of yogurt for pure comfort in a bowl.
Ella x
Ingredients
- 11 onion roughly chopped
- 12 garlic cloves roughly chopped
- 11 red or green chilli roughly chopped
- 11 carrot roughly chopped
- 10 gpiece of ginger peeled and chopped
- 1 tspvegetable oil
- 1 tbsptikka masala curry paste
- 400 gcan cooked green lentils
- 220 mllight coconut milk
- 200 gfrozen peas
- 10 gcoriander roughly chopped
- 200 gcooked brown rice
- 4 tbsplight coconut or natural yogurt to serve
Detail level
Instructions
- 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.
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