Lentil and Pea Curry with Wild Rice
- 200 g uncooked brown lentils
- 30 ml vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 10 ml finely grated fresh ginger
- a pinch of cayenne powder, to taste
- 400 g chopped fresh tomatoes
- 200 ml light coconut milk
- vegetable stock
- 10 ml turmeric
- 10 ml rajah mild & spicy curry powder
- 10 ml ground cumin
- 120 g frozen peas
- 200 g uncooked wild rice, to serve
- chopped fresh coriander, to serve
- 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, vegetable stock, 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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