This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
Slimming Eats Recipe
Extra Easy – 4 syns per serving
Green – 4 syns per serving
- 1 cup of uncooked green lentils, rinsed
- 3 cups of stock
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon of fresh grated ginger
- 1 carrot, finely chopped
- 1 zucchini (courgette), finely chopped
- 2 teaspoons of olive oil (4 syns)
- 2 tablespoons of green curry powder (use a regular hot curry powder if you can’t get this)
- 5 cardamom pods
- 400ml of lite coconut milk (12 syns)
- salt and black pepper
- fresh chopped coriander
- Place lentils in a saucepan, cover with stock, bring to boil and then simmer covered until all stock is almost absorbed and lentils are tender.
- Add the olive oil to a frying pan over a medium high heat, add the onion, carrot, ginger and garlic and fry until softened.
- Add the curry powder and zucchini and mix to evenly coat.
- Add the lentils, coconut milk, cardamom pods. Season with some salt and black pepper.
- Allow to simmer for approx 20 mins until curry has reduced down and thickened.
- Serve with your choice of sides.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information:
Approx. NUTRITIONAL INFORMATION | |
per serving (no rice) | |
Calories | 276 |
Fat | 6.4g |
Saturated Fat | 3.1g |
Total Carbohydrate | 41.1g |
Dietary Fibre | 17.3g |
Sugars | 7.3g |
Protein | 14.9g |
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Hi
Just cooked this curry(my first ever from scratch!) , its lovely! Very filling too! Made slight adjustment as i only like a mild curry so just used1 tbsp of med curry powder, may increase it a little next time! Also my first useof green lentils as usually only have split red lentils. Thanks for the recipe and great site! Ali on the isle of wight x
I LOVE your website. Thank-you for doing this – SW is so much more interesting now!
This sounds amazing! Have you tried it in a slow cooker? Just wondering what, if any, adjustments need to be made, how long to cook, etc.
I haven’t tried it in a slow cooker, but I don’t see why it wouldn’t work, perhaps may need to adjust liquid.
Siobhan… a hit again .. never used the green lentils before but that will now be used regularly.. just changed some of the veg because of what I had in . Really tasty and is definitely being made again … many thanks x
Love this recipe! Tastes amazing! Have made it several times, added chicken breast/turkey steak strips too for a meaty dish! 10/10!!
it’s one of my go budget recipes, great idea to add some extra protein.
Omg! Made this coconut green lentil curry and can’t believe how tasty it i. My family loved it and is going to be a regular meal in our house as it is so versatile .
I had the left overs for my lunch the second day and it was just as good if not better.
Thank you so much for the brilliant recipes; keep them coming.
Just one question; can it be batch made and frozen?
So glad you enjoyed it. This recipe is a perfect one for freezing.