Lentil and Pea Curry with Wild Rice

A simple, comforting vegetarian curry with mild spicing. If you would like a hotter dish, add more cayenne pepper, or use a stronger curry power, or add some chopped fresh chillies. And if you’re in a hurry, you can use tinned, drained lentils instead of cooking them from scratch. Serve with delicious, nutritious wild rice which (like lentils) is one of the ingredients in the list of KNORR Future 50 Foods.

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Course Dinner, Lunch

Ingredients

200 g uncooked brown lentils
30 ml vegetable oil
1 onion, chopped
2 cloves garlic, crushed
10 ml finely grated fresh ginger
a pinch of cayenne powder, to taste
400 g chopped fresh tomatoes
200 ml light coconut milk
vegetable stock
10 ml turmeric
10 ml rajah mild & spicy curry powder
10 ml ground cumin
120 g frozen peas
200 g uncooked wild rice, to serve
chopped fresh coriander, to serve

Instructions

Cook the lentils according to directions on the packet. Drain and set aside.
Heat the oil in a pot and fry the onion over a medium-high heat until golden brown.
Add the garlic, ginger and cayenne powder and cook gently for one more minute, without allowing the garlic to burn.
Add the tomatoes, coconut milk, vegetable stock, turmeric, curry powder and cumin. Stir well then cook over medium-high heat for about 10 minutes.
Add the cooked lentils and frozen peas to the pot and simmer for a further 10 minutes, or until the peas are cooked. If the curry seems too dry, add a little water.
Season to taste with salt and ground black pepper.
While the lentils are cooking, boil the wild rice according to the directions on the packet.
Serve the lentil curry with the wild rice, topped with chopped fresh coriander.

Keywords healthy curry, HEALTHY RECIPES, Lentil and Pea Curry, lentil curry, plant based curry, PLANT BASED FOOD, PLANT BASED LUNCH, PLANT BASED RECIPES, vegan curry, VEGAN FOOD, Vegan recipes, vegetarian curry

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