A vegetarian curry the whole family will love – even meat eaters.
(35 votes)
Cook: 1 Hour
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 533g serving contains
Energy
1684kj
402 kcal
1684kj
402 kcal
20%
Fat
9.3g
9.3g
Med
13%
13%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
18g
18g
High
20%
20%
Salt
0.56g
0.56g
Med
9%
9%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
316kj/76kcal
Typical energy values per 100g:
316kj/76kcal
Ingredients
300g green lentils
1 vegetable stock cube
2 tbsp oil
1 large onion, sliced or chopped
1 garlic clove, finely chopped
1 level tsp mustard seeds
1 level tsp ground coriander
1 level tsp turmeric
½-1 level tsp cayenne
400g can Asda Chopped Tomatoes with Chillies and Peppers
1 savoy cabbage, shredded
2 tbsp chopped fresh coriander, plus extra to serve
Squeeze of lemon juice
4 tbsp natural low-fat yogurt
2 naan bread, to serve
Method
1
Rinse the lentils, then drain and put in a pan. Cover with fresh cold water and bring to the boil. Boil for 10 minutes.
2
Reduce the heat to a simmer and stir in the stock cube. Simmer for 40 minutes or until the lentils are tender. Drain, then reserve 150ml of the stock.
3
Heat the oil in a large pan and gently fry the onion over a low heat until soft and starting to turn golden. Add the garlic and mustard seeds until the seeds begin to jump.
4
Stir in the ground coriander, ground cumin, turmeric, cayenne and 2 tbsp water. Gently fry the spices over a low heat for 1-2 minutes, stirring all the time.
5
Add the tomatoes, savoy cabbage, lentils, reserved stock and fresh coriander and bring to the boil. Cover and simmer for 10 minutes, then season and add the lemon juice.
6
Top with yogurt. Serve with a lemon wedge and half a naan bread each.