Categories
 10 Mins Prep Time |
 40Mins Cook Time |
 Skill Level |
people
Ingredients
- 1 tablespoon Black Pepper
- 300 grams Brown rice
- 1 tin Chopped tomatoes 400g
- 2 tablespoons Chutney
- 1 tin Coconut milk 400ml
- 4 Cloves garlic finely sliced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 Lime juice only
- 1 Red Chilli deseeded and finely chopped
- 500 grams red lentils
- 2 Red onions finely sliced
- 2 teaspoons sea salt
- 3 tablespoons Soy Sauce
- 1 SuperValu Courgette cut into bite sized pieces
- 1 bunch SuperValu Fresh Coriander finely chopped
- 0.5 sticks Fresh ginger (1/2 thumb sized) peeled and finely sliced
- 1 tablespoon SuperValu Medium Hot Curry Powder
- 2 tablespoons olive oil
- 4 SuperValu Pitta Bread
- 1 teaspoon Turmeric
- 1.5 litres Water
Cooking Instructions
- Sauté the onions, garlic, chilli and ginger in the oil in a large pan on a high heat for 5 minutes, stirring regularly. When the onions are soft, add the courgette, tinned tomatoes and 1 teaspoon of the salt. Cover the pan and cook gently over a low heat for 5 to 10 minutes, stirring occasionally. If you have time, cook the veg for longer – the longer you cook them, the more flavourful your curry will be.
- Add the lentils, coconut milk, soy sauce, lime juice, all the spices, the remaining teaspoon of salt and the water and bring to the boil, then reduce to a low heat and simmer for about 25 minutes, until you are happy with the texture of the curry. Stir regularly, as lentils have a tendency to stick.
- Season with salt to taste before serving, then sprinkle over the chopped coriander and flaked almonds. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment.