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Nutrition: per serving

  • kcal716
  • fat24g
  • saturates16g
  • carbs98g
  • sugars10g
  • fibre9g
  • protein22g
  • salt0.6g
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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.

Recipe from Good Food magazine, August 2015

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.1 out of 5.12 ratings

harriet.meikle

Really enjoyed this simple and really healthy supper ! Used my first home grown tomatoes and French beans which made it special too. Will definitely cook it again .

tanscott avatar

tanscott

I used what I had in, so I used tinned tomatoes and medium curry powder instead and it was fine (will try hot next time). I've never had lentil curry before and the lentils really made the dish, so ignore the lukewarm rating!

stevex1966

A star rating of 5 out of 5.

Great vegan recipe, so moorish and fresh. I add a good pinch of chilli flakes and use 'Marigold' veggie stock instead of water. Also add the beans 5 mins before the toms. Perfect with a paratha or two. Glut of runner beans doesn't look big enough anymore!

elizabeth60

A star rating of 5 out of 5.

Really loved this - no we are not vegetarians. Great way of using up a glut of beans

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