low fat cooking spray
1 small onion, sliced
1 garlic clove, crushed
1 small red pepper, de-seeded and diced
175 g (6 oz) potatoes, peeled and diced
175 g (6 oz) carrots, diced finely
125 g (4 1/2 oz) dried, split red lentils
2 tablespoons curry powder
450 ml (16 fl oz) vegetable stock
S0 ml (2 fl oz) 88% fat free coconut milk
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to serve
1 small onion, sliced
1 garlic clove, crushed
1 small red pepper, de-seeded and diced
175 g (6 oz) potatoes, peeled and diced
175 g (6 oz) carrots, diced finely
125 g (4 1/2 oz) dried, split red lentils
2 tablespoons curry powder
450 ml (16 fl oz) vegetable stock
S0 ml (2 fl oz) 88% fat free coconut milk
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to serve
method
1. Spray a large saucepan with low fat cooking spray and add the onion, garlic, red pepper potatoes, carrots, lentils and curry powder Cook, stirring, for 2-3 minutes until all the ingredients are coated with the curry powder
2. Stir in the stock, seasoning and coconut milk, and bring to the boil. Reduce the heat, cover and simmer for 40 minutes, stirring occasionally to prevent sticking. At the end of the cooking time, the lentils should have absorbed most of the liquid and become soft and fluffy in texture.
3. Spoon the curry into a warmed serving dish and scatter with coriander
2. Stir in the stock, seasoning and coconut milk, and bring to the boil. Reduce the heat, cover and simmer for 40 minutes, stirring occasionally to prevent sticking. At the end of the cooking time, the lentils should have absorbed most of the liquid and become soft and fluffy in texture.
3. Spoon the curry into a warmed serving dish and scatter with coriander
serving amount
serves 2.
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