Tomato, runner bean & coconut curry
Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 716
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fat 24g
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saturates 16g
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carbs 98g
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sugars 10g
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fibre 9g
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protein 22g
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salt 0.6g
Ingredients
- 1 tbsp vegetable or rapeseed oil
- 1 large onion, finely chopped
- 2 tbsp mild tandoori curry paste
- small pack coriander, stalks finely chopped, leaves roughly chopped
- 2 limes, 1 zested and juiced, 1 cut into wedges
- 200g red lentils
- 400ml can coconut milk
- 300g basmati rice
- 400g cherry tomatoes, halved
- 300g stringless runner beans, thinly sliced on the diagonal
Method
Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.
