Creamy Philadelphia Lentil Curry Asda Good Living Food

CREAMY PHILADELPHIA LENTIL CURRY | ASDA GOOD LIVING

Steps:

• Heat the oil in a wok or large frying pan over a medium heat, add the onion and cook for 5 mins until beginning to turn golden. Stir in the garlic, ginger and korma paste and cook for 1-2 mins.
• Add the lentils and Philadelphia Light, stirring until smooth. Add the coconut milk and stir thoroughly to combine. Bring to a gentle simmer and cook for 2 mins, then add the spinach, season with black pepper and cook for a few minutes until wilted.
• Meanwhile, cook the micro rice according to the pack instructions.
• Serve the curry with the basmati rice, garnished with the coriander and sesame seeds, and with lime wedges to squeeze over.

CREAMY LENTIL & VEGGIE CURRY

Steps:

• Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

EASY LENTIL CURRY

Steps:

• Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
• Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
• While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
• Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

LENTIL & CAULIFLOWER CURRY

Steps:

• Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
• Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.