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Simple Lentil Curry and Rice

Simple Lentil Curry and Rice 
  • 4 People
  • 60 min.
  • easy 
Served with wild rice, fresh coriander, toasted cashew nuts and lime wedges, this super-easy vegetarian curry is packed with vibrant flavours. Inexpensive, nutritious lentils are such a useful ingredient when it comes to creating satisfying family meals – that’s why they’re one of our KNORR Future 50 Foods! 
Ingredients
  • 1 tbsp butter
  • 1 onion finely diced
  • 2 cloves garlic grated
  • 2 cm ginger peeled and grated
  • 1 small chilli finely sliced
  • 1 tbsp Rajah medium curry powder
  • 2 tsp ground turmeric
  • 1 can chopped tomatoes
  • Knorr Vegetable Stock Pot
  • 1 cup boiling water
  • 1 cup dried brown lentils
  • 1 tsp ground cayenne pepper optional
  • 1 can coconut milk
  • 1 cup wild rice
  • handful fresh coriander
  • 1/3 cup toasted cashews
  • lime cut into wedges to serve
Cooking Method

  1. For the Lentil Curry: Cover lentils in warm water with a squeeze of lemon juice. Soak for 1-3 hours.

  2. Melt the butter on a medium/low heat in a medium saucepan.

  3. Add the onion, garlic, ginger & sliced chili and sauté until onions are soft, 5-7 minutes.

  4. Combine the curry powder & turmeric and add, stirring until fragrant, 1 minute.

  5. Add the chopped tomatoes, 1 Knorr Vegetable stock Pot, boiling water, lentils, cayenne pepper (optional) and coconut milk and bring to the boil. Allow to simmer 35-40 minutes until the lentils are soft and the sauce has thickened slightly.

  6. Serve in a bowl on top of fluffy Jasmine rice. Garnish with toasted cashews, a handful of coriander and a lime wedge and ENJOY!

  • Nut Free
  • Dairy Free
  • Gluten Free

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