A simple, comforting vegetarian curry with mild spicing. If you would like a hotter dish, add more cayenne pepper, or use a stronger curry power, or add some chopped fresh chillies. And if you’re in a hurry, you can use tinned, drained lentils instead of cooking them from scratch. Serve with delicious, nutritious wild rice which (like lentils) is one of the ingredients in the list of KNORR Future 50 Foods!
What You’ll Need:
- 200g uncooked brown lentils
- 30ml vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 10ml finely grated fresh ginger
- a pinch of cayenne powder, to taste
- 400g chopped fresh tomatoes
- 250ml light coconut milk
- 1 x KNORR Vegetable Stock Pot
- 10ml turmeric
- 10ml rajah mild & spicy curry powder
- 10ml ground cumin
- 120g frozen peas
- 200g uncooked wild rice, to serve
- chopped fresh coriander, to serve
How to Make:
- Cook the lentils according to directions on the packet. Drain and set aside.
- Heat the oil in a pot and fry the onion over a medium-high heat until golden brown.
- Add the garlic, ginger and cayenne powder and cook gently for one more minute, without allowing the garlic to burn.
- Add the tomatoes, coconut milk, KNORR Vegetable Stock Pot, turmeric, curry powder and cumin. Stir well then cook over medium-high heat for about 10 minutes.
- Add the cooked lentils and frozen peas to the pot and simmer for a further 10 minutes, or until the peas are cooked. If the curry seems too dry, add a little water.
- Season to taste with salt and ground black pepper.
- While the lentils are cooking, boil the wild rice according to the directions on the packet.
- Serve the lentil curry with the wild rice, topped with chopped fresh coriander.
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