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Butter Lentil and Tomato Curry
Butter Lentil and Tomato Curry

Butter Lentil and Tomato Curry

with Basmati Rice and Mustard Seed Green Beans

Butter curries are a crowd-pleasing Indian dish, with a recognisable and delicious tomato and butter curried sauce. Here, we're heroing veg and the humble lentil for a vegetarian twist on a classic recipe.

Tags:
Veggie
Climate Conscious
Allergens:
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

150 grams

Basmati Rice

1 sachet(s)

Tandoori Masala Mix

50 grams

Korma Curry Paste

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

100 grams

Red Split Lentils

125 grams

Baby Plum Tomatoes

150 grams

Green Beans

1 sachet(s)

Mustard Seeds

(Contains: Mustard)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

300 milliliter(s)

Water for the Curry

20 grams

Butter

Nutritional information

Energy (kJ)3532 kJ
Energy (kcal)844 kcal
Fat31.6 g
of which saturates19.6 g
Carbohydrate116.6 g
of which sugars20.8 g
Dietary Fibre23.2 g
Protein23.9 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Large Saucepan
Chopping Board
Knife
Aluminum Foil
Large Frying Pan
Fork

Instructions

Cook the Rice
1

Peel and grate the garlic (or use a garlic press).

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Build the Flavour
2

Meanwhile, heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the garlic, tandoori masala mix and korma curry paste. Cook until fragrant, 1-2 mins.

Pour in the coconut milk, veg stock paste and water for the curry (see pantry for amount).

Stir to combine and bring to the boil. Stir through the red split lentils, then turn the heat down to medium-low and cover with a lid or foil.

Cook the Lentils
3

Simmer until the lentils are tender, 20-25 mins.

Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if the curry gets too dry.

Meanwhile, halve the baby plum tomatoes. Trim and cut the green beans into thirds.

Fry the Beans
4

After 10 mins, remove the lid from the lentil pan and stir through the tomatoes. Continue to simmer for another 10-15 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. Stir in the mustard seeds and cook for 1 min. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat.

Finishing Touches
5

Once the lentils are cooked, stir through the mango chutney and butter (see pantry for amount) until melted. Remove from the heat. 

Taste and season with salt and pepper if needed.

Add a splash of water if it's a little thick.

Serve Up
6

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the butter lentil curry and mustard seed green beans.

Enjoy!

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