Lentil keema

Why should vegetarians miss out on keema when they can have this gorgeousness?! All the taste with an easier conscience and more sustainability credentials, not to mention healthy fibre. It's beautiful.
  • Serves
    3-4
  • Prep
    10 mins
  • Cook
    25 mins
  • Difficulty
    Easy
Ingredients
  • olive oil
  • 1 red onion, finely chopped
  • 1 fat garlic clove, crushed
  • 1 red or green chilli deseeded and finely chopped
  • 200g baby tomatoes, halved
  • 4 tablespoons of tomato puree
  • 300g tin Puy or green lentils, drained
  • 4 tblespoons of any Indian curry paste
  • 1 tablespoon of curry powder
  • 1 heaped tablespoon of turmeric
  • 200ml full fat coconut cream
  • sea salt
  • half teaspoon of sugar
  • 2 handfuls of frozen peas
Instructions
Gently fry the onion, garlic and chilli in olive oil until the onion is slightly soft and translucent.

Add baby tomatoes, and cook for 2-3 minutes til soft, then crush in the pan with a potato masher. Add the curry paste, curry powder and turmeric and cook gently for a couple of minutes until the onions are infused with spices. Stir in the lentils and add the tomato purée, coconut cream, salt and sugar, taste to check spice and seasoning, adjust if necessary, lentils soak up quite a lot of flavouring.

Simmer gently for a further 15 minutes. Add the peas and cook for another five minutes, the peas should stay bright green.

Meanwhile, cook the rice. Serve the keema with rice and some Greek yoghurt on the side.
Nutrition info
Lentils are rich in iron and other important nutrients, including folate and B vitamins. They also provide protein and fibre and help to stabilise blood sugar. Tomatoes provide vitamin C for healthy skin and connective tissue, plus immunity maintenance. The pasta provides carbohydrates for energy and its energy release is further slowed by the combination of lentils and wholegrains.

Get more, easy healthy food like this with an eatnaturally plan!

Lentils are friendly - the Miss Congeniality of the bean world
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