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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This healthy curry is light yet substantial
1 Heat the oil in a large non-stick sauté pan set over medium-high heat. When hot, add the onion and cook for 5 min or until softened and starting to brown.
2 Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring, for 1 min or until fragrant.
3 Add the tomatoes, stock and lentils to the pan. Stir, then bring to the boil over a medium heat and simmer for 12–15 min or until the sauce is thickened and the lentils are tender.
4 Meanwhile, cut the fish into 4cm pieces. Add the fish and coconut milk to the pan and cook over a gentle heat for 2–3 min. Add the beans and cook for a further 3–4 min. Remove the pan from the heat, season with freshly ground black pepper and stir in the coriander. Serve in warmed bowls.
TO FREEZE Allow the curry to cool, then freeze in portions. Defrost fully in the fridge overnight, then reheat in a pan over a medium heat until hot all the way through.
Calories 458 cal
Kilojoules 1916 kJ
Total fat 17 g
Saturated fat 8.2 g
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