Speedy lentil coconut curry

• onion↗1

  roughly chopped

• garlic cloves↗2

  roughly chopped

• red or green chilli1

  roughly chopped

• carrot↗1

  roughly chopped

• ginger↗10g piece of g

  peeled and chopped

• vegetable oil↗1 tsp tsp
• tikka masala curry paste↗1 ½ tbsp tbsp
• cooked green lentils↗400g can g
• light coconut milk↗220ml ml
• frozen peas↗200g g
• coriander10g g

  roughly chopped

• cooked brown rice↗200g g
• light coconut or natural yogurt↗4 tbsp tbsp

  to serve

Step-by-step instructions

1. 1

   Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.

2. 2

   Heat the oil in a medium saucepan over a medium heat and cook the veg paste for 4-5 mins until fragrant and starting to soften. Add the curry paste and cook for 1 min more, then add the lentils and stir to combine.

3. 3

   Pour in the coconut milk and 50-75ml water, and bring to the boil. Reduce the heat to a simmer and cook for 10 mins until thickened and creamy. Add the peas in the final 5 mins, and season well.

4. 4

   Stir in most of the coriander, then divide the curry between four bowls along with the rice. Sprinkle over the remaining coriander and top with the yogurt to serve.