Dinner
Red lentil curry
Red lentils simmered in coconut milk and curry paste until thick. Six budget portions over rice, keeps five days and freezes well.
45m · $3 · Servings: 6 · Stores for 5 days
- vegan
- budget
[ real food photo ]
Ingredients
- Red lentils 400 g
- Coconut milk 800 ml
- Curry paste 2 tbsp
- Onion 1 unit
Method
- 01
Soften onion; stir in curry paste for 1 min.
- 02
Add lentils, coconut milk and 400 ml water.
- 03
Simmer 25 min until thick, stirring now and then.
- 04
Portion over rice.
Nutrition
- kcal
- 430
- protein
- 22g
- fat
- 10g
- carbs
- 62g
Freezes well — bag half the batch flat and it thaws for a weeknight in minutes.