10-Minute Indian Lentil and Butterbean Curry
This is an easy, cheap, tasty and super-nourishing dinner that really delivers in terms of taste. Well worth a shot and perfect for midweek.
3 people
5 minutes
5 minutes
Ingredients
- 1 pinch Black Pepper
- 15 - Cherry Tomatoes
- 2 tbsp Curry Powder
- 3 cloves Garlic finely sliced
- 2 tsp Ground Cumin
- 400 g Lentils (green or brown), drained and rinsed
- 400 g Light Coconut Milk
- 0.5 - Lime juice only
- 1 pinch Salt
- 1 handfull SuperValu Baby Spinach
- 1 bunch SuperValu Fresh Coriander
- 0.5 stick SuperValu Fresh Ginger peeled and finely sliced
- 400 g SuperValu Goodness Butter Beans drained and rinsed
- 2 tbsp SuperValu Oil
- 5 - SuperValu Scallions finely sliced
- 1 tsp Turmeric
To Serve
-
1
-
SuperValu Avocado
stoned and diced
-
1
tbsp
SuperValu Goodness Flaked Almonds
toasted
-
1
-
SuperValu Wholemeal Pitta Bread
toasted
Method
*This recipe serves 3-4.
1. Add the oil to a medium-sized saucepan set on a high heat and heat up for 1 minute. Add the spring onions, garlic and ginger and fry for 3 minutes. Add the spices and a pinch of salt and pepper and cook, stirring, for 30 seconds, then stir in the cherry tomatoes, butterbeans, lentils and coconut milk. Bring to the boil, then reduce the heat and simmer for a few minutes.
2. Finely chop the fresh coriander, stalks included, and add to the pan along with the baby spinach and lime juice. Finally, taste and season with an extra pinch of salt and pepper if you think it needs it.
3. Serve with some ripe avocado, toasted flaked almonds and/or toasted whole wheat pitta bread cut into thin soldiers. Rice also goes great with this curry but needs more cooking time.
