This tasty yet light curry is perfect in the summer, it’s pretty quick to cook and you can keep it for a few days in the fridge. I sent a portion to a friend who was recuperating in hospital, I packed some curry along with basmati rice and popped in into a tiffin box to be delivered to her nice a warm. It’s a super healthy dish, full of iron, and so perfect for anyone feeling a bit under the weather.
Ingredients – serves 2-3
• Large onion finely chopped
• 2 tblsp vegetable oil
• 2 garlic cloves chopped
• 1 large piece of ginger peeled and chopped
• 1 hot chilli (remove the seeds to reduce the heat)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tblsp tomato purée
• 1 tin red kidney beans (drained)
• 1 tin green lentils (drained)
• 1 tin coconut milk
• 250g summer greens (remove large stems and chop)
• Handful fresh mind chopped
• 2 tblsp chopped fresh coriander
• 1 lime
• Salt & pepper to taste
1. Heat oil in a large frying pan and add the onion, cook on a low heat for 8-10 minutes until it is just starting to colour
2. Add the garlic, ginger and chilli and stir for a minute
3. Add the dried spices and tomato purée and cook for a minute or two, you should start to smell the spices
4. Add the lentils, beans and coconut milk and give a really good stir. Simmer for about 5 minutes until the beans are warmed through.
5. Add the greens, mint and fresh coriander.*
6. Simmer for 3-4 minutes until the leaves are cooked, the sauce should have thickened slightly. Add juice of lime and season to taste.
I like this served over a bed of plain boiled basmati rice.
If you are not eating straight away, stop at * and cool before refrigerating. Then reheat slowly and add lime and season to taste.
Nutrition based on 3 servings
Energy 341 kCal