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Veg and lentil curry with coconut rice

This veg-packed lentil curry is a fragrant and simple dish for date night, and takes just 40 minutes to make. It's gluten-free and dairy-free too, and can easily be made vegan.

Serves 2

Prep Time 10 min

Cooking Time 30 min


  • 100g quick cook brown rice
  • 10g desiccated coconut
  • Spray oil
  • 1 garlic clove, thinly sliced
  • 1 large carrot, sliced into small batons
  • 4 spring onions, sliced
  • 1tbsp grated fresh ginger
  • 200g tenderstem broccoli
  • 50g mushrooms, sliced
  • 100g soya beans or frozen broad beans, thawed and podded
  • 1 red chilli, sliced
  • 1tbsp thai red curry paste
  • 400g can lentils in spring water, drained
  • 150ml reduced-fat coconut milk
  • 200ml very low salt vegetable stock
  • 1tsp brown sugar
  • Juice 1 lemon or lime
  • Fresh coriander and/or fresh kaffir 
lime leaves to garnish


    1. Put the rice and desiccated coconut in a pan with 250ml water and stir. Bring to the boil over a medium-high heat, then reduce the heat to low. Cover and simmer for 25–30 min until the rice is cooked.
    2. Meanwhile, spray a large pan with oil and set over a medium-high heat. Add the garlic, carrot, spring onions and ginger and stir-fry for 2 min. Add the broccoli, mushrooms, beans and half the chilli and stir-fry for 5 min. Stir in the curry paste.
    3. Add the lentils, coconut milk, stock and brown sugar and bring to a simmer for 8–10 min until the liquid has reduced slightly. Add the lemon or lime juice and the remaining chilli.
    4. Serve the rice and curry garnished with coriander and/or kaffir lime leaves.

TIP To make it vegan, check the labels 
on the stock.

Nutrition per serving

Read more on how we calculate nutrition.
563 28.2g 14.7g 8.4g 17.9g 13.6g 0.6g 156mg 70.4g 8.3mg

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