How To Make Red Lentil and Sweet Pepper Curry Recipe

Serves: 4

Nutritional Information

Nutrition
Typical values as preparedPer 100gPer Portion
Energy kJ248906
Energy kcal59217
Fat0.9g3.2g
  - of which saturates0.1g0.5g
  - monosaturates0.2g0.6g
  - polyunsaturates0.6g2.1g
Carbohydrates8.8g32g
  - of which sugars2.9g10.5g
Fibre0.5g1.8g
Protein3.2g11.8g
Salt0.3g0.9g

Ingredients

  • 15g Madras Curry Paste
  • 10ml Sunflower Oil
  • 6g Vegetable Stock
  • 225g Cooking Canned Tomatoes
  • 300ml Water
  • 1ea Raw Red Pepper
  • 1ea Raw Yellow pepper
  • 150g Red Lentils
  • 10g Garlic Puree
  • 100g Onions
  • 5g Fresh Coriander
  • 200g Aubergine
  • 140g Raw Green Pepper

Cooking Instructions

1. HEAT THE SUNFLOWER OIL IN A LARGE PAN AND COOK THE ONION AND GARLIC UNTIL SOFTENED. STIR IN THE CURRY POWDER AND COOK FOR A FURTHER MINUTE. STIR IN THE LENTILS, PEPPERS AND AUBERGINE THEN POUR THE STOCK OVER AND BRING TO THE BOIL. COVER, REDUCE THE HEAT AND SIMMER FOR 40 MINUTES STIRRING FROM TIME TO TIME UNTIL THE LENTILS ARE TENDERREMOVE THE LID FROM THE PAN, STIR IN THE TOMATOES SEASON AND ALLOW TO BUBBLE FOR FIFTEEN MINUTES OR UNTIL THE DESIRED THICKNESS IS ACHIEVED. TOSS IN THE CORIANDER
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