This slow-cooker low-fat lentil curry is a 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
- pinch chilli flakes
- 1 tsp ground coriander
- 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
- handful spring greens shredded
- 1 lime
- handful coriander leaves chopped
Equipment
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, 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.
Slow cooked, low fat lentil curry (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
- pinch chilli flakes
- 1 tsp ground coriander
- 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
- 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.
Notes
Nutrition
More curry recipes to try
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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!