Our quick, low cost and wholesome vegetarian lentil curry, is reassuring and filled with flavour. It is also low in fats and freezable for fast midweek meals.
- Prep:5 minutes
- Prepare dinner:45 minutes
- 2 tbsp reduce into tough wedges
- 4 tbsp and roughly chopped parsley
- poppadumsand mango chutney, to serve
- STEP 1
Warmth the oil in a big pan. Add the onions and prepare dinner over a excessive warmth for about 8 minutes or till they’re golden brown. Stir within the curry paste and prepare dinner for a minute. Slowly pour in a bit of the inventory so it sizzles, scraping any bits from the underside of the pan. Progressively pour in the remainder of the inventory.
- STEP 2
Stir the frozen greens, cowl and simmer for five minutes. Add the lentils and simmer for an additional 15-20 minutes or till the greens and lentils are cooked.
- STEP 3
Whereas the curry is simmering, prepare dinner the rice in keeping with the packet directions, including the turmeric to the cooking water. Drain effectively.
- STEP 4
Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.
