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Lentil keema curry recipe

Lentil keema curry recipe

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Created by The Tesco Real Food team

This easy veggie curry uses leftover lentil ragu – see recipe below – and storecupboard ingredients, so it's rustled up fast. Providing 2 of your 5-a-day and a hit of fibre, it's warming, wholesome and comforting. We like to serve it with a dollop of yogurt and lemon wedges for zing – delicious! See method

Ingredients

  • 300g long-grain brown rice
  • 2 tsp sunflower oil
  • ½ tsp ground turmeric
  • 2cm piece fresh ginger, finely grated
  • 1 tbsp garam masala
  • 2 tbsp tomato purée​
  • 950g leftover lentil ragu (see recipe, below)
  • 200g frozen peas
  • 15g fresh coriander, chopped
  • 4 tbsp natural yogurt
  • lemon wedges (optional)
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2550kj
    606kcal     30%

  • Fat

    11g 15%

  • Saturates

    2g 11%

  • Sugars

    13g 15%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 98g Protein 20.4g Fibre 17.2g

Method

  1. Cook the rice to pack instructions. Meanwhile, heat the oil in a high-sided frying pan over a low heat. Add the turmeric, ginger and garam masala and fry for 1-2 mins until fragrant. Stir in the tomato purée followed by the leftover lentil ragu and 150ml water; simmer for 10 mins. Stir in the peas and simmer for another 3-4 mins until just cooked. 
  2. Divide the rice among bowls. Spoon over the keema, top with the coriander and yogurt and serve with lemon wedges for squeezing over, if you like.

Tip: This recipe uses leftovers from our shepherd's pie with garlic and herb mash.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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