Recipes

Lentil and sprout curry

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Ingredients

  • 150g/5oz sprout top, shredded
  • 150g/5oz Brussel sprouts, cut into quarters or mini sprouts cut in half
  • 110g/4oz split moong lentils, these will be yellow in colour as they are shelled
  • 1 tsp whole cumin seeds
  • 2 clove garlic, crushed
  • 5cm/2in ginger, crushed
  • 2 green chillies, crushed
  • ½ tsp turmeric
  • 1 tbsp olive oil
  • ½ tsp salt, adjust to taste
  • 400ml/13½fl oz warm water
  • 1 small tomato, finely diced
  • coriander, to garnish