Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
1
- 2teaspoons extra virgin olive oil
- 1 small brown onion, finely chopped
- 1/2 long red chilli, deseeded, thinly sliced
- 1tablespoons massaman curry paste
- 1/3 cup whole green lentils
- 250grams sweet potato, peeled, cut into 2.5cm pieces
- 165milliliter canned light coconut milk
- 1/3 cup jasmine rice, rinsed
- 30grams baby spinach leaves
Description
This simple dinner-for-one recipe is so delicious you'll be glad you don't have to share. It can easily be doubled so you can put another meal in the freezer.
Instruction tip
Tip:This curry can be easily doubled so a second meal can be popped in the freezer.
Method
Step 1 of 4
Heat oil in a medium saucepan over medium heat. Cook onion and half of the chilli for 5 minutes, stirring, or until onion has softened. Add paste and cook for 1 minute, stirring, or until fragrant.
Step 2 of 4
Add lentils and potato, then cook for 1 minute, stirring, or until well coated. Add 1 cup cold water and milk, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until lentils and potato are tender.
Step 3 of 4
Meanwhile, cook rice according to absorption method on packet.
Step 4 of 4
Stir spinach into curry and cook for 1 minute or until wilted. Spoon rice into bowl. Serve topped with curry, remaining chilli and coriander.
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