This hearty, healthy and easy to make recipe will leave your gut and your tastebuds dancing!

Ingredients

400g (fresh or canned) cooked green lentils
220ml light coconut milk
200g frozen peas
10g coriander, chopped
1 onion, chopped
2 garlic cloves, chopped
1 red or green chilli, chopped
200g cooked brown rice
1 carrot, chopped small
10g of ginger: peeled and chopped
1 tsp vegetable oil1 ½ tbsp tikka masala curry paste
4 tbsp light coconut or natural yogurt, to serve

Method

• Mix the onion, garlic, chilli, carrot and ginger in a food processor and blend to a smooth paste.
• Heat the oil in a medium saucepan over medium heat. Cook the vegetable paste for 4-5 mins until fragrant and starting to soften.
• Add the curry paste and cook for 1 min more, then add the lentils and stir to combine.
• Add the coconut milk and 50-75ml water, and bring to the boil.
• Reduce the heat to a simmer and cook for 10 mins until thickened and creamy.
• Add the peas and mix for a further 5 mins, and season well.
• Stir in most of the coriander, then divide the curry between four bowls along with the rice.
• Sprinkle over the remaining coriander and top with the yogurt to serve.