This quick and easy curry has such great depth of flavour – it tastes like it’s been cooked for hours. It’s healthy too, as well as being low in fat and calories
Prep:5 mins
Serves 4
1 onion, roughly chopped2 garlic cloves, roughly chopped1 red or green chilli, roughly chopped1 carrot, roughly chopped10g piece of ginger, peeled and chopped1 tsp vegetable oil1 ½ tbsp tikka masala curry paste400g can cooked green lentils220ml light coconut milk200g frozen peas10g coriander, roughly chopped200g cooked brown rice4 tbsp light coconut or natural yogurt, to serve
STEP 1Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.STEP 2Heat 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.STEP 3Pour in the coconut milk and 150ml 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.STEP 4Stir 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.
