Red lentil curry and basmati rice

red lentil rice basmati rice

An easy, cheap and quick curry to make, ideal for mid week. Full of flavour and protein.

begin by dry toasting the cardamon pods and coriander seeds for a few minutes and then put them into a pestle and grind them into a spice mix and pout to one side (if in a hurry then just use ready ground coriander and cardamom)

finely chop the white onions and green chillies

heat a tablespoon of olive olive in a sauté pan and add the onions and the green chilli, cook gently for several minutes stir into the pan the paprika, turmeric and garam masala,

finely chop two large tomatoes and add to the pan and stir and allow to cook for a few minutes

Rinse the red lentils until the water runs clear (you really need to do this, google why) add then to the pan and stir in.

Add the tin of coconut cream to the pan, using the tin, fill it with water and add to the pan and stir.

cook on a medium low heat for 12 mins

stirring occasionally to make sure its not sticking to the bottom.

Rinse the basmati rice several times to remove the excess starch.

place in a pan and twice as much water as rice and coo on a medium low heat for 12 mins

after 12 mins check the condition of the rice and if ready take off the heat and put into a sieve and allow to drain and steam for 5 mins.

serve by plating up a bowl with half with the rice and half curry and a sprinkle of fresh coriander.

red lentil curry and basmati rice
Print Recipe
5 from 2 votes

Red lentil curry and basmati rice

a deliciously cheap and fast curry with bags of flavour and protein
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 727kcal

Equipment

Ingredients

  • 300 g red lentils
  • 400 ml coconut milk
  • 200 g basmati rice
  • 2 white onions
  • 2 cloves garlic
  • 2 large tomatoes
  • 1 tablespoon coriander seeds
  • 3 cardamom pods
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tbsp olive oil
  • 2 green chillis

Method

  • Begin by dry toasting the cardamon pods and coriander seeds for a few minutes and then put them into a pestle and grind them into a spice mix and pout to one side (if in a hurry then just use ready ground coriander and cardamom)
  • finely chop the white onions and green chillies
  • heat a tablespoon of olive olive in a sauté pan and add the onions and the green chilli, cook gently for several minutes stir into the pan the paprika, turmeric and garam masala,
  • finely chop two large tomatoes and add to the pan and stir and allow to cook for a few minutes
  • Rinse the red lentils until the water runs clear (you really need to do this, google why) add then to the pan and stir in.
  • Add the tin of coconut cream to the pan, using the tin, fill it with water and add to the pan and stir.
  • cook on a medium low heat for 12 mins
  • stirring occasionally to make sure its not sticking to the bottom.
  • Rinse the basmati rice several times to remove the excess starch.
  • place in a pan and twice as much water as rice and coo on a medium low heat for 12 mins
  • after 12 mins check the condition of the rice and if ready take off the heat and put into a sieve and allow to drain and steam for 5 mins.
  • serve by plating up a bowl with half with the rice and half curry and a sprinkle of fresh coriander.

Nutrition

Calories: 727kcal | Carbohydrates: 101g | Protein: 27g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 103mg | Potassium: 1343mg | Fiber: 28g | Sugar: 7g | Vitamin A: 1038IU | Vitamin C: 25mg | Calcium: 115mg | Iron: 10mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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5 from 2 votes (2 ratings without comment)

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