1 onion, chopped
1 bunch coriander, chopped
2 Tblsp Thai red curry paste
200gm dried red lentil
200gm potato, diced
1 red apple, diced
450ml vegetable stock
1 400gm can chopped tomatoes
Small bunch basil, chopped
1 tsp dried oregano
1 red chilli, finely sliced
4 whole grain pita breads, warmed
Method
Spray a saucepan with non-stick cooking spray.
Dry fry the onion and most of the coriander until the onion starts to soften.
Stir through the curry paste.
Add the lentils, potato, apple and veg stock.
Bring to a boil and then simmer for 5 minutes.
Add the tomatoes, basil and dried oregano.
Simmer for another 15 minutes, or until the lentils and potato are cooked.
Serve the curry with the pita breads, garnished with the remaining coriander and chilli slices.
Check for seasoning – you may want to add a little salt.
Mango chutney goes well with this.
