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Red Lentil Tikka Masala
A vegan take on the take out favourite
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
30 minutes |
A delicious and authentically spicy curry that, with only 218 calories per portion, will help you to Eat Well for Less!
Ingredients
| 2 tsps | garam masala |
| 2 tsps | chilli powder |
| 2 tsps | smoked paprika |
| 1 tsp | cumin |
| 1 tsp | coriander |
| 1 tsp | ginger |
| 1 tbsp | sunflower oil |
| 2 tbsps | tomato purée |
| salt and pepper, to taste | |
| 1 | red onion, diced |
| 1 | garlic clove, crushed |
| 400g | tinned chopped tomatoes |
| 250ml | vegetable stock |
| 200g | red lentils |
| 1 tsp | olive oil |
Method
- Begin by preparing the masala paste by adding all the spices, sunflower oil and tomato puree in to a pestle and mortar or processor and combine until smooth.
- Then, for the curry, heat the olive oil in a large frying pan, add onion and cook until softened, around 3-4 minutes.
- Add the crushed garlic and cook for a further minute.
- Add the masala paste and cook to release the flavours, then add the chopped tomatoes and vegetable stock and bring to the boil.
- Add the lentils, reduce heat and simmer for 20 minutes.
- Remove from heat and serve.
Chef’s tips
Serve with a dollop of natural yoghurt and a warm chapati!