Warming Red Lentil & Pointed Cabbage Curry
A comforting, one-pot curry packed with veggies, creamy coconut milk and warming spices. Finished with fresh coriander and served with yoghurt and warm flatbreads, you've got yourself a weeknight winner.
No pointed cabbage? Try savoy cabbage.
No potatoes? Sweet potatoes would also be delicious.
Don't like coriander? Use basil for a fun twist or skip it entirely.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
270 g Pointed cabbage (shredded)
200 g potatoes (diced into small bite-sized pieces)
200 g cherry tomatoes
1 onion (finely chopped)
2 tbsp olive oil
200 g Oddbox balti curry paste (1 pouch)
1 can coconut milk (usually about 400ml)
60 g red split lentils (rinsed)
250 ml water
2 tbsp fresh coriander (chopped)
4 tbsp natural yoghurt (to serve)
2 flatbreads (to serve)
Recipe:
Heat the olive oil in a large saucepan over a medium heat. Add the onion and potatoes, and cook for 5 minutes, stirring often, until softened and fragrant.
Stir in the Oddbox Balti Curry Paste, then pour in the coconut milk. Cover with a lid and cook for 5 minutes.
Add the red split lentils, shredded cabbage and water. Stir well, cover and cook for a further 5 minutes.
Add the cherry tomatoes and continue to cook for a further 10-15 minutes, or until the potatoes are tender, the lentils are cooked through and the tomatoes have softened.
Scoop into bowls and serve topped with fresh coriander, yoghurt and warm flatbreads.
How to store
Fridge: Cool the curry completely, then store it in an airtight container in the fridge for up to 3 days. Keep the yoghurt and flatbreads separate until serving. Freezer: Freeze the curry (without the yoghurt or flatbreads) in a freezer-safe container for up to 3 months. Leave a little space at the top of the container, as the curry will expand when frozen. To reheat: Defrost overnight in the fridge if frozen, then reheat gently on the hob or in the microwave until piping hot throughout. If the curry has thickened, stir in a splash of water to loosen the sauce before serving.
