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Mega mushroom & lentil curry
Mega mushroom & lentil curry
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Total Time:
40 minutes
Delicious curry packed with chestnut mushrooms that soak up the flavorful sauce, healthier and more satisfying than takeout.
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
Instructions:
  • - In a pan, boil salted water and cook rice for 25 minutes until tender, then drain. - Return rice to the pan, mix in lemon zest and juice, season, and cover. - Sauté garlic, ginger, and chilli in oil in a large pan. - Add spices, chopped coriander stalks, and onion, cook until softened. - Stir in mushrooms, tomatoes, lentils, and boiling water. Cook covered for 20 minutes until lentils are tender. - Uncover and simmer until the sauce thickens. - Mix in yogurt, season, and serve curry with lemony rice topped with coriander leaves. Enjoy!

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