Great-value lentils bulk out the fish in this dish
(54 votes)
Cook: 4 Hours 15 Mins
Serves: 6
Price: £1.93 per serving
Nutritional Information
Each 433g serving contains
Energy
2498kj
598kcal
2498kj
598kcal
30%
Fat
17.8g
17.8g
Med
25%
25%
Saturates
6.5g
6.5g
Med
33%
33%
Sugars
3.5g
3.5g
Low
4%
4%
Salt
0.13g
0.13g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
577kj/138kcal
Typical energy values per 100g:
577kj/138kcal
Ingredients
3 salmon fillets
150g Good&Balanced Red Lentils
400ml reduced-fat coconut milk
2tbsp tomato purée
2tbsp garam masala
6 cardamom pods
3cm piece ginger, finely grated
2 cloves garlic, sliced
2 red chillies, finely sliced
180g cherry tomatoes, halved
450g Asda Easy Cook Long Grain Brown Rice
Juice ½ lemon, plus wedges to serve
2tbsp chopped flat-leaf parsley, plus extra to serve
Method
1
Put one of the salmon fillets on a chopping board, skin-side down. Hold at its thin end and ease a sharp knife between the skin and the flesh. Slowly slice in a sawing action to remove the skin. Repeat for the other fillets. Cut into chunks and chill, covered, until needed.
2
Rinse the lentils in a sieve under a cold tap until the water runs clear. Put in the slow cooker with the coconut milk, tomato purée, garam masala, cardamom, ginger, garlic, chilli, tomatoes and 75ml water. Mix together and cook on high for 3 hrs.
3
Add the salmon and cook for a further 1 hr.
4
About 30 mins before the curry is ready, cook the rice according to the pack instructions.
5
Mix the lemon juice and parsley into the curry, sprinkle with extra parsley and serve with the rice and lemon wedges.