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- 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.
- 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.
- 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.
- Serve with rice. Top with coriander and the remaining chilli.
Per serving: 500kcals, 17.4g fat (9.2g saturated), 65.7g carbs (7.7g sugars), 18.5g protein, 14.7g fibre, 0.262g sodium
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