Recipe | Low-Fodmap Capsicum, Coconut & Lentil Curry

Tuesday, 21 February 2017

This recipe is one of my favourites. It is a staple in my rotation of student friendly meals. It's quick, easy and doesn't break the budget! I usually make a large quantity, save a portion for lunch the next day, and then freeze the rest. With no onion or garlic, this recipe is tummy friendly but still unbelievably tasty.

Ingredients
+ Red pepper
+ Carrots
+ 2 tins of crushed or diced tomatoes
+ 1 tin of lentils (drain and rinse in a sieve)
+ Tomato paste
+ Oil (for the pan)
+ Coconut milk, yogurt or cream
+ Curry Powder


Method
+ Step one 
Peel the carrots then chop both the carrots and red pepper into small pieces.




+ Step two 
Put a little oil into a large frying pan. Saute the vegetables until soft.


+ Step three 
Add tinned tomatoes tomato puree, and a large tablespoon of curry powder to the pan and mix together. If you're feeling adventurous try adding extra spices such as cumin, paprika, and ginger for a slightly different flavour. Add chili or cayenne pepper for extra heat. 


+ Step four
Stir in the lentils and add the coconut yogurt. 

+ Step five 
Turn the pan down to low, cover, and leave to simmer for 10 minutes.


+ Step six 
Serve with your choice of rice and enjoy!