Red lentil curry
Lentils are cheap and filling, making this fragrant Thai curry a great meal choice.
Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
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You will need
- 2 tablespoons olive oil
- 2 tablespoons vegetarian Thai red curry paste
- 1 onion, peeled and finely chopped
- 1 x 390g carton chopped tomatoes with basil & oregano
- 1 x 31g pack coriander, chopped
- 1 x pack Taste the Difference 4 Aegean tomato & basil pittas
- 200g dried red lentils
- 1 pinch curry powder
Recipe Information
Step by step guide to making Red lentil curry
- Preheat the oven to to 200°C, fan 180°C, gas mark 6.
- Heat 1 tablespoon of the olive oil in a deep frying pan. Add the onion and the coriander, reserving a little to garnish. Sauté for a couple of minutes until starting to soften.
- Stir through the Thai red curry paste and add the dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes, then simmer for a further 10 minutes, or until the lentils are tender.
- Meanwhile, brush the pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake in the preheated oven for 5 minutes.
- Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.
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Nutritional information for Red lentil curry
Nutritional information for Red lentil curry
Nutrition type | per serving |
---|---|
Calories | 486 kcal |
Total Fat | 6.9g |
Saturated Fat | 1g |
Salt | 1.44g |
Sugar | 10.8g |
This recipe is:
- Vegetarian
- No egg products
- No dairy products
- Cutting down fat
Here are your recipe ingredients
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£2.50
£1.25/100g
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£2.80
£1.12/100ml
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99p
99p/kg
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£2.00
£4.00/kg