Spicy lentil curry
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Sunflower oil |
1 | Onion; sliced | |
1 | Garlic clove; crushed | |
1 | tablespoon | Chatmasala |
1 | Bayleaf | |
1 | tablespoon | Cardamon pods; cracked |
Knob of butter | ||
1 | 425 gram can puy lentils | |
1 | 250 gram can tomatoes | |
1 | Heaped tblsp greek yoghurt |
Directions
1 Heat the sunflower oil in a saute pan. Add the onion and garlic and allow to sweat for a few minutes (the onion should be soft but not coloured).
2 Add the chatmasala and allow it to toast for a minute. Add the bayleaf and cardamon pods with the knob of butter.
3 Drain and add the lentils with the tinned tomatoes. Allow to cook for a further 4-5 minutes until thickend and heated through. Stir in the greek yoghurt and serve.
Converted by MC_Buster.
Per serving: 107 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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