Coconut & tomato lentil curry
Brown lentils simmered in coconut milk and curry spices, finished with spinach and served over rice. It reheats beautifully all week.
- Prep
- 5 minutes
- Cook
- 40 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 700kcal
- Protein
- 23g
- Carbs
- 96g
- Fat
- 24g
Where the calories come from
- Protein 13%
- Carbs 56%
- Fat 31%
- Fibre
- 5.5 g
- Sugar
- 9.6 g
- Salt
- 1.62 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£0.97a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 200g brown lentils, rinsed
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- fresh ginger, grated
- 1 onion, diced
- 1 tbsp curry powder
- 480ml vegetable stock
- 400ml coconut milk
- 90g spinach
- 300g basmati rice, dry, to serve
- 8g fresh coriander, chopped
- 400g chopped tomatoes
Method
Before the pan goes on, dice the onion, grate the ginger and mince the garlic. Put a deep pan on the hob over a medium heat with the olive oil. Once it is warm, give the garlic and ginger 1 minute to soften.
Add the onion next. When it is soft and translucent, sprinkle over the curry powder and stir for 1 minute, so it toasts and gives off its aroma.
Tip in the lentils and chopped tomatoes, pour over the stock and scrape the base so nothing sticks. Once it boils, drop the heat and put the lid on: the lentils need 20 minutes at a gentle simmer.
Get the rice going in the meantime, following its packet.
Uncover the pan for good and stir through the coconut milk. Keep it simmering for 10 minutes more, until it turns thick and creamy.
Turn off the hob and fold in the spinach, which wilts in the heat of the curry. Season to taste.
Spoon everything over bowls of rice and finish with a scattering of coriander. Chill leftovers for up to 4 days, or freeze them.
Adapted from Budget Bytes
