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.
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!
This looks like an amazing tea for my family. I was actually starting to worry about what to make for tomorrows tea, as i spent a fortune on healthy food and ingredients for us to try, but my husband let the children have a few snacks from the fridge and they have eaten a lot of the ingredients. Doh!!! But luckily i have all of the stuff in to make this. So i can’t wait. I will let you know what it tastes like.
oh lovely! Pinning this to my new recipe board!
Yum!! Glad you enjoyed it – you’ve reminded me to be healthy and frugal now the Christmas excess is all gone :)
Will be interested to try this, veg curries are much underrated I think but they do need some work to make sure they are filling enough.
This looks fantastic and is perfect for Slimming World. Unfortunately during my recent-ish house move someone (the Husband) accidentally threw out my slow cooker so I’m going to have to get another and give this a go.
It would work in a casserole on the hob too, just simmer an reduce the cooking time
I know but this is my excuse for buying a new SC even though I’ve promised myself not to spend anything else in Jan :)
Yum! Looks amazing. Will certainly be giving this a go!
This looks delish! I’m on a bit of a health kick (in other words, I’m fed up of being a slightly overweight lumpy lump who looks crap in nice underwear) so I’m definitely going to try this out.