Serves 4: Prep 15 mins: Cook 30 mins
Ingredients
1 tbsp Rapeseed Oil
1 Large Onion, finely chopped
2 tbsp Mild Tandoori Curry Paste
Handful Coriander leaves, stalks finely chopped, leaves roughly chopped
2 Limes, 1 zested & juiced, 1 cut into wedges
200g red Lentils400ml can of Coconut Milk
300g Basmati Rice
400g Cherry Tomatoes, cut in half
300g Stringless Runner Beans, thinly sliced on the diagnal
Method
1/ Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
2/ Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.