Turkey and lentil curry
Summary
| Yield | |
|---|---|
| Source | Rosemary Conley mag |
| Prep time | 10 minutes |
| Recipe Type | main |
Description
Tasty and healthy curry
Ingredients
| 2 | red onion (chopped) | |
| 2 | Clove | garlic (crushed) |
| 500 | Gram | minced turkey |
| 2 | Tablespoon (Metric) | curry powder (medium hot) |
| 1 | green chilli (finely chopped) | |
| 200 | Gram | red lentils |
| 600 | Millilitre | vegetable stock |
| 1 | Can | tinned tomatoes |
| 3 | Tablespoon (Metric) | tomato puree |
| fresh coriander (to serve) |
Instructions
In a large frying/sauce pan, fry the onions and garlic until soft.
Add the turkey mince and curry powder and cook until the meat firms up.
Stir in the remaining ingredients (except the coriander) and then simmer gently for 20 minutes until the lentils are cooked - topping up with stock if required.
Serve with rice and sprinkle with the chopped fresh coriander
Notes
The more the merrier when it comes to the lentils (original recipe said 100g, we upped it to 200g!)