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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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 716
  • Carbohydrates 98
  • Saturated Fat 16
  • Sugar 10
  • Protein 22
  • Fat 24
  • Fibre 9
  • Salt 0.6

Nutrition per serving

  • Calories 716
  • Carbohydrates 98
  • Saturated Fat 16
  • Sugar 10
  • Protein 22
  • Fat 24
  • Fibre 9
  • Salt 0.6

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

  1. 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.

  2. 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.

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