Spicy lentil curry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sunflower oil |
| 1 | Onion; sliced | |
| 1 | Garlic clove; crushed | |
| 1 | tablespoon | Chatmasala |
| 1 | Bayleaf | |
| 1 | tablespoon | Cardamon pods; cracked |
| Knob of butter | ||
| 1 | 425 gram can puy lentils | |
| 1 | 250 gram can tomatoes | |
| 1 | Heaped tblsp greek yoghurt | |
Directions
1 Heat the sunflower oil in a saute pan. Add the onion and garlic and allow to sweat for a few minutes (the onion should be soft but not coloured).
2 Add the chatmasala and allow it to toast for a minute. Add the bayleaf and cardamon pods with the knob of butter.
3 Drain and add the lentils with the tinned tomatoes. Allow to cook for a further 4-5 minutes until thickend and heated through. Stir in the greek yoghurt and serve.
Converted by MC_Buster.
Per serving: 107 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.