TOMATO, RUNNER BEAN & COCONUT CURRY

Tomato, runner bean & coconut curry image

Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime

Provided by Katy Gilhooly

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 10

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Ingredients

1 tbsp vegetable or rapeseed oil
1 large onion , finely chopped
2 tbsp mild tandoori curry paste
small pack coriander , stalks finely chopped, leaves roughly chopped
2 limes , 1 zested and juiced, 1 cut into wedges
200g red lentils
400ml can coconut milk
300g basmati rice
400g cherry tomatoes , halved
300g stringless runner beans , thinly sliced on the diagonal

Steps:

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.
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.

Nutrition Facts : Calories 716 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium