This slow-cooker low-fat lentil curry is a mild, warm, satisfying dish that makes enough to feed a family of four (or two very hungry people).
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 indeed it is!
Here’s what to do…
Ingredients
- 250 g (8.8 oz) red lentils rinsed
- 1 onion peeled and finely chopped
- 2 sticks celery finely chopped
- 2 cloves garlic finely chopped
- 2 cm fresh root ginger minced
- 1/2 tsp (pinch) chilli flakes
- 1 tsp ground coriander
- 1/4 tsp (pinch) sea salt
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds crushed
- 400 g (14.1 oz) canned chopped tomatoes
- 300 ml (10.1 floz) boiling vegetable stock
- 100 g (handful) spring greens shredded
- 1 lime
- handful coriander leaves chopped
Equipment
Instructions
Put the onion, celery and tomatoes in the slow cooker.
Add the red lentils.
Add the chilli flakes, ground coriander, salt, turmeric and cumin seeds.
Add the garlic and ginger.
Add the hot stock.
Stir.
Replace the lid and cook for 4 hours on low or 2 hours on high.
Put the shredded greens on top and let them steam, covered, for about 20 minutes.
Mix into the curry.
Serve with lime wedges, and coriander leaves sprinkled over the top.
This recipe is great served with low-fat flat breads.
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.
Low-fat lentil curry (slow cooker recipe)
Ingredients
- 250 g (8.8 oz) red lentils rinsed
- 1 onion peeled and finely chopped
- 2 sticks celery finely chopped
- 2 cloves garlic finely chopped
- 2 cm fresh root ginger minced
- 1/2 tsp (pinch) chilli flakes
- 1 tsp ground coriander
- 1/4 tsp (pinch) sea salt
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds crushed
- 400 g (14.1 oz) canned chopped tomatoes
- 300 ml (10.1 floz) boiling vegetable stock
- 100 g (handful) spring greens shredded
- 1 lime
- handful coriander leaves chopped
Equipment
- Pestle and mortar
Instructions
- Put the lentils, onion, celery, garlic, ginger, chilli flakes, ground coriander, salt, turmeric, cumin seeds, tomatoes and stock in the slow cooker. Stir.
- Replace the lid and cook for 4 hours on low or 2 hours on high.
- 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.
Video
Notes
Nutrition
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Angela (@cherubpaddock) says
I made this for dinner last night. It was actually really good. I went out to work and left the slow cooker on, so it was in a bit longer than the recommended timings. If anyone else does this, I would suggest adding more water to the mix. Perhaps 400ml.
It was delicious, but I had to add more salt and pepper and a bit of Madras curry powder. Thanks for posting, hoping to try your carrot and parsnip soup recipe this weekend, so I have it for lunches in the week.
Great website!