Lentil keema curry recipe
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Created by The Tesco Recipes team
This easy veggie curry uses leftover lentil ragu – see recipe below – and storecupboard ingredients, so it's rustled up fast. Providing 2 of your 5-a-day and a hit of fibre, it's warming, wholesome and comforting. We like to serve it with a dollop of yogurt and lemon wedges for zing – delicious!
See method- Serves 4
- Takes 35 mins
- 606 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 300g long-grain brown rice
- 2 tsp sunflower oil
- ½ tsp ground turmeric
- 2cm piece fresh ginger, finely grated
- 1 tbsp garam masala
- 2 tbsp tomato purée
- 950g leftover lentil ragu (see recipe, below)
- 200g frozen peas
- 15g fresh coriander, chopped
- 4 tbsp natural yogurt
- lemon wedges (optional)
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Shop ingredientsEach serving contains
- Energy
- 2550kJ 606.0kcal
- Fat
- 11g
- Saturates
- 2g
- Sugars
- 13g
- Salt
- 1.4g
of the Reference intake
Carbohydrate 98.0gProtein 20.4gFibre 17.2g
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- Cook the rice to pack instructions. Meanwhile, heat the oil in a high-sided frying pan over a low heat. Add the turmeric, ginger and garam masala and fry for 1-2 mins until fragrant. Stir in the tomato purée followed by the leftover lentil ragu and 150ml water; simmer for 10 mins. Stir in the peas and simmer for another 3-4 mins until just cooked.
- Divide the rice among bowls. Spoon over the keema, top with the coriander and yogurt and serve with lemon wedges for squeezing over, if you like.
- Cook once, eat twice tip: Use the leftovers from our Shepherd's pie with garlic and herb mash to make this recipe.
- See more Curry recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
