Tomato, runner bean & coconut curry

• vegetable or rapeseed oil1 tbsp tbsp
• large onion↗1

  finely chopped

• mild tandoori curry paste↗2 tbsp tbsp
• coriandersmall pack

  stalks finely chopped, leaves roughly chopped

• limes↗2

  1 zested and juiced, 1 cut into wedges

• red lentils↗200g g
• can coconut milk↗400ml ml
• basmati rice↗300g g
• cherry tomatoes↗400g g

  halved

• stringless runner beans↗300g g

  thinly sliced on the diagonal

Step-by-step instructions

1. 1

   Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.

2. 2

   Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.