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Speedy spicy vegetable curry
Suitable for vegetarians
Vegetarian curries are a great way to get the whole family to eat their five-a-day. You can use almost any veg, so add all their favourites. As well as the protein and iron in the lentils, the vitamin C in the veg helps the body absorb the iron.
Serves 4
 Preparation time 15 minutes
 Cooking time 25 minutes
Ingredients
  • 2tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1.5cm fresh root ginger, peeled and very finely chopped
  • 1-1½ tbsp Asda medium curry powder, to taste
  • 750g-1kg vegetables peeled or trimmed and chopped into small chunks
  • 400g can chopped tomatoes
  • 100g red split lentils
  • 250ml vegetable stock
  • 400ml coconut milk
  • Handful Asda fresh coriander leaves, chopped (optional)
Method
1 Heat the oil in a large frying pan and fry the onion until soft and pale golden. Add the garlic and ginger and cook for 2 minutes, stirring frequently. Add the curry powder and cook for another 2 minutes, stirring all the time.

2 Add all the vegetables to the pan and stir well so everything is completely coated in the spice mixture. Add the chopped tomatoes, lentils, vegetable stock and coconut milk and stir together gently.

3 Bring to the boil, then reduce the heat, cover and leave to simmer gently for about 20 to 25 minutes, until the vegetables are tender. If you are adding the fresh coriander leaves, stir them into the curry just before serving.

4 Top Tip - This is very simple to prepare - but you can make it even easier by using frozen veg.
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Per serving
Calories 205, Carbs 24g, Fat 8g, Saturated fat 1g

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