Slow cooked, low fat lentil curry (recipe)

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 a couple of months into the ‘A Mummy Too cooks with’ series, low calorie is very welcome! And indeed it was.

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

1. Rinse the lentils
2. Finely chop the onion, celery and garlic
3. Peel and grate the ginger
4. Add to the slow cooker along with the chilli flakes, ground caroiander, salt, tumeric, cumin, tomatoes and stock
5. 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)
6. Put the shredded greens on top and let them steam, covered, for about 20 minutes.
7. 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!

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Slow cooked, low fat lentil curry (recipe)

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).

Author: Emily Leary

Ingredients

• 250 g red lentils
• 1 onion
• 2 stalks celery
• 2 cloves garlic
• pinch of chilli flakes
• 1 tsp ground coriander
• pinch of sea salt
• 1/2 tsp turmeric
• 1/2 tsp cumin seeds crushed
• 2 cm fresh root ginger
• 400 g can chopped tomatoes
• 300 ml 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.

Notes

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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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