Mega mushroom & lentil curry

Name: Mega mushroom & lentil curry
Total time: 40 min
Yield: 2
Ingredients: 150g brown basmati rice; 1 lemon; 2 cloves of garlic; 2cm piece of ginger; 1 fresh green chilli; 1 red onion; olive oil; 1 teaspoon cumin; 1 teaspoon mustard seeds; ¼ teaspoon turmeric; ½ tablespoon curry powder; ½ a bunch of fresh coriander (15g); 300g chestnut mushrooms; 2 large ripe tomatoes; 50g red split lentils; 100g natural yoghurt

Tomato, coriander & lemony rice

Vegetarianv

“You can’t beat a bowlful of fragrant curry, and this one’s right up there on the flavour front. Lightly spiced, and made with meaty chestnut mushrooms that suck up all that beautiful sauce and become mega-tasty, this is a real winner of a dish. Plus, it’s much fresher and healthier, not to mention more satisfying, than ordering a takeaway. ”

Serves 2

Cooks In40 minutes

DifficultyNot too tricky

Curry Lentil Healthy dinner ideas Healthy meals Healthy vegetarian recipes

Nutrition per serving

Calories 528 26%
Fat 13.2g 19%
Saturates 3.2g 16%
Sugars 12.7g 14%
Salt 0.2g 3%
Protein 19.1g 38%
Carbs 89.9g 35%
Fibre 6.6g -

Of an adult's reference intake

Tap For Method

Ingredients

150g brown basmati rice
1 lemon
2 cloves of garlic
2cm piece of ginger
1 fresh green chilli
1 red onion
olive oil
1 teaspoon cumin
1 teaspoon mustard seeds
¼ teaspoon turmeric
½ tablespoon curry powder
½ a bunch of fresh coriander , (15g)
300g chestnut mushrooms
2 large ripe tomatoes
50g red split lentils
100g natural yoghurt

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Cook the rice in a pan of boiling salted water for 25 minutes, or until tender, then drain well. Tip back into the pan, finely grate in the lemon zest and squeeze in half the juice, season to taste, then cover.
Peel and finely chop the garlic and ginger, then half, deseed and finely chop the chilli. Peel and finely slice the onion.
Heat 1 tablespoon of oil in a large pan over a medium heat, add the garlic, ginger and chilli, followed by all the spices and fry for 2 minutes to coat.
Pick and roughly chop the coriander leaves (keep to one side), then finely chop and add the stalks to the pan.
Add the onion and cook for a further 6 to 8 minutes, or until softened, adding a splash more of oil, if needed.
Trim and roughly chop the mushrooms and tomatoes. Add the mushrooms to the pan and stir-fry for a few minutes, then add the tomatoes, lentils and 200ml of boiling water. Bring to the boil, cover with a lid and cook over a medium-low heat for around 20 minutes, or until the lentils are tender.
At this stage, remove the lid, turn the heat up to medium-high and leave to bubble away until the sauce thickens and reduces slightly, stirring occasionally.
Stir through the yoghurt, then season to taste with sea salt and black pepper.
Divide the curry and lemony rice between your plates, scatter over the coriander leaves, then tuck in.