Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1 onion, roughly chopped
- 2tablespoons korma curry paste
- 125grams split red lentils, rinsed
- 400grams can coconut milk
- 420grams naan bread (to serve)
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
18.9grams
Fat
28.5grams
Carbs
66.0grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat the oil in a heavy-based saucepan and cook the onion over a high heat, stirring, for 1 minute, then stir in the curry paste and lentils. Pour in the coconut milk, then fill the can with water and add to the lentils. Simmer briskly, uncovered, for 8-9 minutes until the lentils are tender and the mixture is thick and pulpy.
Step 2 of 2
Meanwhile, lightly toast the naan breads under a preheated high grill until warm and golden. Cut into fingers and serve alongside the dahl for dipping.
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