Put the lentils and the rest of the ingredients in the pan, stir well, and simmer for 10-12 minutes, until the curry has thickened a little. You may need to add a little extra stock if it starts getting too thick.
400 g chopped tomatoes, 400 ml reduced fat coconut milk, 2 tablespoon mango chutney, 100 ml vegetable stock
Serve with rice and chopped coriander (cilantro).
Feel free to change the vegetables that you use, just make sure that they are all chopped to a similar size to ensure even cooking times.
Add a green veggie boost to this curry by stirring in some spinach a couple of minutes before the end.
You can save yourself even more time by using canned lentils - this would make this curry ready in just 15 minutes.
If you like your curry really spicy, then either use a really spicy curry paste, or add a sprinkle of red chilli flakes just before serving.
Save yourself some time and use a jar of curry paste. But you could make your own too.
You can keep this in the freezer for up to 3 months, or in the fridge for 2 days.
We used half fat coconut milk to save some calories, however it isn't as creamy as if you used full fat.
If you forget to shake your can of coconut milk well before opening it, like I so often do, and it has separated, then just pour is all in to a large bowl and whisk it all together.
If the curry starts getting a bit too thick, add a little more stock. Equally, if you find it has too much liquid, then allow it to cook off for a little longer.