Cabbage, carrot and lentil curry

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g split red lentils, rinsed
• 600 ml water
• 1 tbsp sunflower oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, grated
• 1 tbsp mild masala
• 1 tsp turmeric
• 1 sprig curry leaves
• 400 g cabbage, washed and shredded
• 2 carrots, coarsely grated
• 1 tomato, chopped
• 1 tbsp lemon juice

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Simmer the lentils in the water for about 20 minutes until soft, skimming any foam.
2. 2Step 2. In another pan, heat the oil and soften the onion for 6 minutes, then add the garlic, ginger, masala, turmeric and curry leaves and stir for a minute.
3. 3Step 3. Add the cabbage, carrot and tomato, cover and cook for 10 minutes until the cabbage has wilted and softened.
4. 4Step 4. Stir in the cooked lentils and simmer uncovered for 5 minutes until thick.
5. 5Step 5. Finish with the lemon juice and serve with brown rice or roti.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.