Lunchbox recipe for 4 people, takes only 30 mins; recipe has rapeseed oil, onion, cumin, madras curry powder, red lentils, sweet potatoes, veg stock, cherry tomatoes, green beans, greek yogurt, coriander, cucumber and naan bread.
Creamy lentil & veggie curry
Course: Lunchbox
Servings
4
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 2 tbsp rapeseed oil
- Onion: 1 onion, chopped
- Cumin: 1 tsp ground cumin
- Madras Curry Powder: 1 tbsp Madras curry powder
- Red Lentils: 200g red lentils
- Sweet Potatoes: 2 sweet potatoes, peeled and cut into cubes
- Veg Stock: 1l veg stock
- Cherry Tomatoes: 400g canned peeled cherry tomatoes
- Green Beans: 200g green beans, trimmed and cut into short lengths
- Greek Yogurt: 4 tbsp Greek yogurt plus more for the top if you like
- Coriander: 1/2 small bunch coriander, chopped
- Cucumber: 1/4 cucumber, finely chopped (optional)
- Naan Bread: naan bread and rice to serve
Directions
- Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
