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Tomato, runner bean & coconut curry

Tomato, runner bean & coconut curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal716
fat24g
saturates16g
carbs98g
sugars10g
fibre9g
protein22g
salt0.6g
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Ingredients

  • 1 tbsp vegetable or rapeseed oil
  • 1 large onion , finely chopped
  • 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
  • 200g red lentils
  • 400ml can coconut milk
  • 300g basmati rice
  • 400g cherry tomatoes , halved
  • 300g stringless runner beans , thinly sliced on the diagonal

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2015

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A star rating of 3.9 out of 5.9 ratings
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