Fast Lentil Curry

This is a great recipe to freeze. Just reheat for a night off cooking! Take this recipe to the next level by breaking eggs (1 per person) into the curry. Put the lid on the pan and simmer until eggs are set.

Preparation time

10 minutes

Serves

4

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What you need

• 1 tablespoon oil

• 1 medium onion, peeled and chopped

• 2 teaspoons curry powder

• 1 regular can chopped tomatoes

• 1 regular can brown lentils, drained and rinsed

• Optional Extras: 1 cup frozen peas or frozen mixed vegetables

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Method

1. Heat oil in a heavy bottomed saucepan or fry pan.

2. Add onions and stir over medium heat until softened.

3. Add curry powder and cook for a minute.

4. Add chopped tomatoes, lentils, and peas/mixed vegetables, if using.

5. Heat through and serve on rice, couscous, toast or a baked potato.

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Variations

• Boost nutrition by adding any of the following:

  Cooked chicken, tofu, or extra vegetables e.g. carrot, celery, peppers, zucchini, silver beet

Did you know?

• Leftover canned tomatoes or lentils can be frozen