Coconut milk and roasted tomato lentil curry
This fresh, fragrant and delicious coconut broth is inspired by Asian flavours, but with a twist!
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 350g cherry tomatoes
- 250g pouch of Merchant Gourmet Tomatoey French lentils
- 40g fresh coriander
- 2 spring onions, finely chopped
- Zest of 1 lime and juice of ½
- 1 tsp ginger, grated
- 2 garlic cloves, minced
- 200ml vegetable stock
- 400ml tin of full fat coconut milk
- 1 tsp chilli flakes
- 1 tbsp soy sauce
- 200g sugarsnap peas or mangetout, shredded
- Olive oil
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- Preheat the oven to 180C (160C fan). Pop the tomatoes in a baking dish with a pinch of salt and drizzle with olive oil. Spread the lentils out evenly on a baking tray. Place both the tomatoes and the lentils in the oven and cook for 15 minutes, or until the tomatoes have started to burst and lentils are crispy. Remove the tomatoes from the oven and turn the oven off. Leave the lentils in as the oven cools down to crisp up a little more.
- Meanwhile, heat a glug of olive oil in a large pot or saucepan. Finely chop the coriander stalks and add to the pan (keeping the leaves to one side), along with the spring onions, lime zest, ginger and garlic. Cook for a couple of minutes until fragrant.
- Add the stock, coconut milk, chilli flakes and soy sauce and bring to a gentle simmer. Cook for 10 minutes or until starting to thicken slightly.
- Add the sugarsnap peas and cook for 2 minutes more. Stir through the roasted tomatoes, coriander leaves and the juice of ½ the lime.
- To serve, divide between 2 bowls (or 4 if serving as a starter) and sprinkle with the crispy lentils.
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