Serves
2
Lentil and Spring Greens Curry
A nice mild curry, packed full of texture and flavour.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 4cm piece fresh ginger, finely chopped
- 1/2 red chilli, de seeded, finely chopped
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 x 400ml can coconut milk
- 100g yellow split peas, rinsed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 180g spring greens, finely chopped
- Juice from 1/2 lemon
- 1 tbsp freshly chopped coriander leaves
Directions
- In a deep pan, add the oil, onion, garlic, ginger, and chilli and cook on high heat for a few minutes until the onion softens.
- Add the mustard seeds and cook until they start to pop.
- Add the turmeric, coconut milk, split peas, coriander, and cumin and bring to the boil while giving it a stir.
- Reduce the heat and simmer for 20 minutes.
- Add the spring greens and lemon juice and cook until the leaves have wilted.
- Season well with salt and pepper.
- Serve and sprinkle over the fresh coriander.
- Kcal: 546
- Protein: 11g
- Fats: 43g
- Carbs: 24g
- Fibre: 11g
