Cape Malay Lentil and Apricot Curry with Rice
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Ingredients
- 300 g dried brown lentils
- 60 g dried apricots
- 2 red onion
- 3 garlic cloves
- 1.5 tsp medium curry powder
- 0.5 tsp ground cinnamon
- 200 g ripe plum tomatoes
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 672 kcal
- Protein
- 26.2 g
- Carbohydrate
- 113.8 g
- of which sugars
- 15.4 g
- Fat
- 8.7 g
- of which saturates
- 1 g
- Fibre
- 12.5 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Rinse the lentils well.
- 3
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 4
Stir in the garlic, curry powder and cinnamon, then add the chopped tomatoes and cook for 5 minutes.
- 5
Add the lentils, chopped apricots and 700ml water, bring to a simmer and cook for 30 minutes, stirring occasionally, until tender.
- 6
Serve with the rice.
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