Tomato, Runner Bean & Coconut Curry first heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
tomoato and runner bean curry
Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.
limes

 

 

 

Ingredients

1 tbsp vegetable or rapeseed oil
1 large onion, finely chopped
2 tbsp mild tandoori curry paste
small pack coriander, stalks finely chopped, leaves roughly chopped
2 limes, 1 zested and juiced, 1 cut into wedges
200g red lentils
400ml can coconut milk
300g basmati rice
400g cherry tomatoes, halved
300g stringless runner beans, thinly sliced on the diagonal