Quick Coconut Lentil Curry with Peas
A creamy, plant-based curry that's ready in under 30 minutes. This dish combines protein-rich green lentils with aromatic spices and silky coconut milk for a satisfying and healthy weeknight meal.
Servings4 Portions
Prep Time5 Mins
Cook Time20 Mins
Difficulty
Easy
Ingredients
4
- can cooked green lentils400 g
- cooked brown rice200 g
- frozen peas200 g
- light coconut milk220 ml
- onion1
- carrot1
- garlic cloves, finely sliced2
- tikka masala curry paste1.5 tbsp
- fresh ginger10 g
- fresh coriander10 g
- red or green chilli1
- Vegetable oil1 tsp
- light coconut or natural yogurt to serve4 tbsp
Step-by-Step Instructions
01
Prepare the aromatic base by placing the chopped onion, garlic, chili, carrot, and ginger into a food processor. Pulse until the ingredients form a smooth, uniform paste.
02
Heat the vegetable oil in a medium saucepan over medium heat. Add the prepared vegetable paste and sauté for 4-5 minutes, stirring occasionally, until the mixture is fragrant and begins to soften.
03
Add the tikka masala curry paste to the pan and cook for 1 minute to bloom the spices. Stir in the drained green lentils until they are well coated in the aromatic base.
04
Pour in the coconut milk and 50-75ml of water, then bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes until the sauce has thickened and become creamy. Stir in the frozen peas during the final 5 minutes of simmering. Season well with salt and pepper.
05
Stir in most of the chopped coriander. Serve the curry in bowls alongside the cooked brown rice, then garnish with the remaining coriander and a dollop of yogurt.
