Mixed pepper and lentil curry
Simple and tasty veggie curry
This simple yet tasty veggie dish is perfect for when you fancy something to spice up a cold, dark February evening. It takes just 35 minutes to prepare and cook and comes in at 147 calories and 1.4g fat per serving, leaving you plenty of calories for basmati rice and even some mango chutney.
1.
Heat a large non-stick pan, and dry-fry the onions and garlic for 1-2 minutes until soft. Add the peppers and curry powder and cook for a further minute.
2.
Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required. Garnish with fresh mint.
This simple curry can be liquidised and thinned down with extra vegetable stock to make a tasty soup.
2 onions, chopped 1 red chilli, finely chopped 1 red pepper and green pepper, deseeded and chunkily chopped 3 tbsps tomato puree fresh mint, to garnish 2 garlic cloves, crushed 2 tbsps medium curry powder salt and black pepper, freshly ground 100g red lentils, dry weight 600ml gluten and lactose free vegetable stock 1.
Heat a large non-stick pan, and dry-fry the onions and garlic for 1-2 minutes until soft. Add the peppers and curry powder and cook for a further minute.
2.
Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required. Garnish with fresh mint.
This simple curry can be liquidised and thinned down with extra vegetable stock to make a tasty soup.
serves4
kcal per serving74
cooking time25 mins
prep time10 mins
fat percentage0.4%
fat per serving1.1g
saturates per serving0g
carbohydrate per serving12.7g
sugar per serving6g
fibre per serving2.4g
protein per serving4g
salt per serving0.54g
gluten freeYes
