Creamy lentil & veg­etable curry

BBC Good Food - - Inside -

Swap in dif­fer­ent veg if you like, or add a can of chick­peas to make it chunkier. A gar­nish of cu­cum­ber adds fresh crunch if you’re serv­ing this for din­ner.

Take to school in:

a wide-necked ther­mos.

SERVES 4 PREP 10 mins COOK 30 mins EASY VG

2 tbsp rape­seed oil

1 onion, chopped

1 tsp ground cumin

1 tbsp Madras curry pow­der 200g red lentils

2 sweet pota­toes, peeled and cut into cubes

1 litre veg­etable stock 400g can peeled cherry toma­toes

200g green beans, trimmed and cut into short lengths

4 tbsp Greek yo­gurt plus ex­tra to serve, if you like

½ small bunch co­rian­der, chopped

¼ cu­cum­ber, finely chopped (op­tional) naan bread and rice, to serve

1 Heat the oil in a large pan and fry the onion for a few mins un­til soft­ened. Add the spices and cook for 1 min, then stir in the lentils, sweet pota­toes, stock and the cherry toma­toes.

2 Bring to the boil, then cover and sim­mer for 20 mins un­til the lentils and sweet pota­toes are ten­der. Add the beans and cook for 2 mins, then stir in the yo­gurt and some sea­son­ing. Sprin­kle over the co­rian­der and chopped cu­cum­ber, if us­ing, and serve with naan bread and rice.

GOOD TO KNOW healthy • low fat • fi­bre • iron • 3 of 5-a-day PER SERV­ING 444 kcals • fat 12g • sat­u­rates 4g • carbs 58g • su­gars 20g • fi­bre 12g • pro­tein 19g • salt 1g

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