Slow cooked, low fat lentil curry (recipe)

This makes healthy eating a lot easier – me

This week I’m cooking a lovely, earthy curry recipe sent in by Helen of Actually Mummy.

Helen promised the curry would be ‘simple, healthy, filling and yummy’ and a couple of months into the ‘A Mummy Too cooks with’ series, low calorie is very welcome! And indeed it was, resulting in a warm, satisfying dish that makes enough to feed a family of four (or two very hungry people).

Here’s what to do…

Ingredients

250g red lentils
1 onion
2 stalks celery
2 cloves garlic
pinch of chilli flakes
1tsp ground coriander
pinch of sea salt
1/2 tsp turmeric
1/2 tsp cumin seeds, crushed
2cm fresh root ginger
400g can chopped tomatoes
300ml boiling vegetable stock
Handful of shredded spring greens
1 lime
Handful of coriander leaves, chopped

Instructions

Rinse the lentils
Finely chop the onion, celery and garlic
Peel and grate the ginger
Add to the slow cooker along with the chilli flakes, ground caroiander, salt, tumeric, cumin, tomatoes and stock
Cook for 2-4 hours on high (the original recipe says 4 hours but mine was fully cooked on high after 2 hours 15 minutes)
Put the shredded greens on top and let them steam, covered, for about 20 minutes.
Mix into the curry, and serve with lime wedges, low fat naan bread and coriander leaves sprinkled over the top. The eagle eyed will notice we were out of coriander when this photo was taken, so it’s actually topped with parsley, but we’ve tried it with both and coriander works best.

This is definitely something I’ll be making again, although probably with the addition of one or two fresh chillis thrown in because we love a curry with kick.

And what does Helen make of our efforts?

Looks fab! Def you need coriander imo – it makes such a difference to the flavour. And maybe we are huge eaters!! Thanks for doing it!

On to the next challenge! If you’d like to take part in ‘A Mummy Too cooks with…’ – please please read the details of how it works and then get in touch.