Serves 4
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To serve

  1. Heat the oil in a large frying pan over high heat. Add onion, garlic and ginger and cook, stirring, for four minutes or until onion softens.
  2. Add the curry powder and garam masala and cook, stirring, for one minute or until aromatic. Add lentils, the stock, tomatoes, carrot, red pepper and half the chilli. Bring to a gentle simmer for 20 minutes or until lentils and vegetables are tender.
  3. Add the coconut milk, mango chutney and green beans and stir until combined. Cook on high heat for a further 15 minutes or until beans are tender. Taste and season. 
  4. Serve with rice. Top with coriander and the remaining chilli.

Nutrition Facts

Per serving: 500kcals, 17.4g fat (9.2g saturated), 65.7g carbs (7.7g sugars), 18.5g protein, 14.7g fibre, 0.262g sodium

Gluten-freeDairy-freeDinnerFreezer-friendlyCurryBudget mealsComfort foodMake it HealthyVegetarian

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