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Simple Lentil Curry and Rice

Simple Lentil Curry and Rice

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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!

Feeds
4People
Preparation time
60Min.
Difficulty
easy

Ingredients

ungrouped
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

Preparation method

ungrouped
For the Lentil Curry: Cover lentils in warm water with a squeeze of lemon juice. Soak for 1-3 hours.
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion, garlic, ginger & sliced chili and sauté until onions are soft, 5-7 minutes.
Combine the curry powder & turmeric and add, stirring until fragrant, 1 minute.
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.
Serve in a bowl on top of fluffy Jasmine rice. Garnish with toasted cashews, a handful of coriander and a lime wedge and ENJOY!

Nutrition

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