Coconut & Tomato Lentil Curry Recipe | Abel & Cole
Coconut & Tomato Lentil Curry
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Prep: 10 mins
Cook 25 mins
This is a rich and creamy daal indeed, thanks to our delicious cherry tomato passata, coconut milk and tender red lentils. We’ve turned the flavour levels up to 11 with a topping of fried spices for extra oomph.
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850 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 3 garlic cloves
  • A thumb of ginger
  • 2 tbsp tikka masala spice mix
  • 1 tsp turmeric
  • 150g red lentils
  • 330ml cherry tomato passata
  • 200ml coconut milk
  • 150g white basmati rice
  • 100g cavolo nero
  • 1 chilli
  • 6 curry leaves
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • 300ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion. Warm a medium pan on a medium heat for 1 min, then add 1/2 tbsp oil and the onion. Season with a pinch of salt and fry for 8 mins, stirring every so often, till the onion starts to soften and pick up a little colour.

  • 2.

    While the onion fries, peel and grate or crush the garlic. Peel and grate the ginger. Stir the garlic and ginger into the onion with 2 tbsp tikka masala spice mix and 1 tsp turmeric. Cook, stirring well, for 1 min.

  • 3.

    Tip the lentils into the pan and give them a stir to mix them in with the spiced onion. Pour in the cherry tomato passata and the coconut milk (give the tin a good shake before you add it to try and mix the cream back into the milk – but don’t worry if they’ve separated, it will all come together in the pan). Bring to the boil, then turn the heat down and pop on a lid. Simmer for 15 mins, stirring a few times to stop the curry from sticking, till the lentils are tender and the curry has thickened.

  • 4.

    While the curry simmers, rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Very gently cook the rice for 8-10 mins till all the water has been absorbed. Take off the heat and leave the rice to steam in the pan, lid on, for 5 mins to finish cooking the rice.

  • 5.

    While the rice cooks, trim the dry ends off the cavolo nero and then finely slice it. Finely slice the chilli, flicking out the seeds for less heat.

  • 6.

    When the lentil curry has thickened, fork the cavolo nero into it. Simmer for 4-5 mins, lid off, to just wilt the cavolo nero.

  • 7.

    While the cavolo nero cooks, warm ½ tbsp oil in a frying pan. Add the chilli, curry leaves, and 2 tsp each cumin seeds and black mustard seeds and sizzle for 30 secs-1 min till the chilli and spices smell aromatic and are crisp. Take off the heat.

  • 8.

    Fluff the rice up with a fork and spoon into 2 warm bowls. Top with the curry and spoon over the fried spices to finish the dish. Serve straight away.

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