Tomato, runner bean & coconut curry

Tomato, runner bean & coconut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal716
  • fat24g
  • saturates16g
  • carbs98g
  • sugars10g
  • fibre9g
  • protein22g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp vegetable or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp mild tandoori curry paste
  • small pack coriander, stalks finely chopped, leaves roughly chopped
  • 2 limes, 1 zested and juiced, 1 cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 200g red lentils
  • 400ml can coconut milk
  • 300g basmati rice
  • 400g cherry tomatoes, halved
  • 300g stringless runner beans, thinly sliced on the diagonal
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

Method

  1. Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.

  2. Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
elizabeth60
16th Oct, 2016
5.05
Really loved this - no we are not vegetarians. Great way of using up a glut of beans
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.