Red lentil & vegetable curry

Name: Red lentil & vegetable curry | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1/2 medium onion; 1/2 medium cauliflower; 100g green beans; 2cm piece of fresh ginger; 2 tbsp vegetable oil; 2 tsp mild curry powder; 1 plump clove of garlic; 1 reduced-salt vegetable stock cube; 100g red lentils, rinsed; 2 tsp balsamic vinegar; 2 small pinches of salt

This simple curry would work with lots of different veg – and you can make it as spicy as you like!

By Asda Good Living,21st September 2015

(5 votes)

Cook: 50 Mins

Serves: 4

Price: 52p per serving

Nutritional Information

Each 264g serving contains

Energy
755kj
180kcal

Fat
6.6g

Med
9%

Saturates
0.7g

Low
4%

Sugars
3.7g

Low
4%

Salt
0.66g

Med
11%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
286kj/68kcal

Ingredients

1/2 medium onion

1/2 medium cauliflower

100g green beans

2cm piece of fresh ginger

2 tbsp vegetable oil

2 tsp mild curry powder

1 plump clove of garlic

1 reduced-salt vegetable stock cube

100g red lentils, rinsed

2 tsp balsamic vinegar

2 small pinches of salt

Method

Peel the onion. Put it flat side down on the chopping board. Using a fork to hold it in place, slice thinly, then chop into smaller pieces. Put in a bowl.

Wash your vegetables in the colander and pat dry with kitchen paper. Cut the cauliflower into florets and dice the stem.

Top and tail the green beans, then cut them in half.

Scrape the skin off the ginger using the teaspoon. Chop the ginger into thin slices, then cut the other way to make small slivers.

Heat the oil in the pan. Add the onion, curry powder, ginger and a splash of water. Cook on a low heat for 10 minutes until golden brown. Stir regularly with the wooden spoon.

Meanwhile, crush the garlic. Add to the pan. Stir in and cook for 1 minute.

Make up the stock in the jug with 350ml lukewarm water. Slowly pour into the pan – it might sizzle a little. Give the pan a good stir, especially the base.

Add the lentils, cauliflower and beans. Stir well. Bring to the boil, put on the lid and simmer on a low heat for 25 minutes. Stir occasionally, until everything is cooked.

Stir in the vinegar and add the salt. If the curry seems too sticky, add a little boiling water – 50-100ml – to loosen it. Serve with naan bread or rice.