Cabbage & lentil curry

Cabbage & lentil curry

A vegetarian curry the whole family will love – even meat eaters.

By , 21 September 2015
Cabbage & lentil curry
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 533g serving contains
  • Energy 1683KJ 402 KCAL
    20%
  • Fat low
    9.3g
    13%
  • Saturates low
    1.7g
    9%
  • Sugars low
    18g
    20%
  • Salt low
    0.56g
    9%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 316kJ/75kcal.
Ingredients
  • 300g green lentils
  • 1 vegetable stock cube
  • 2 tbsp oil
  • 1 large onion, sliced or chopped
  • 1 garlic clove, finely chopped
  • 1 level tsp mustard seeds
  • 1 level tsp ground coriander
  • 1 level tsp turmeric
  • ½-1 level tsp cayenne
  • 400g can Asda Chopped Tomatoes with Chillies and Peppers
  • 1 savoy cabbage, shredded
  • 2 tbsp chopped fresh coriander, plus extra to serve
  • Squeeze of lemon juice
  • 4 tbsp natural low-fat yogurt
  • 2 naan bread, to serve
Method
  • Rinse the lentils, then drain and put in a pan. Cover with fresh cold water and bring to the boil. Boil for 10 minutes.

  • Reduce the heat to a simmer and stir in the stock cube. Simmer for 40 minutes or until the lentils are tender. Drain, then reserve 150ml of the stock.

  • Heat the oil in a large pan and gently fry the onion over a low heat until soft and starting to turn golden. Add the garlic and mustard seeds until the seeds begin to jump.

  • Stir in the ground coriander, ground cumin, turmeric, cayenne and 2 tbsp water. Gently fry the spices over a low heat for 1-2 minutes, stirring all the time.

  • Add the tomatoes, savoy cabbage, lentils, reserved stock and fresh coriander and bring to the boil. Cover and simmer for 10 minutes, then season and add the lemon juice.

  • Top with yogurt. Serve with a lemon wedge and half a naan bread each.