We eat healthy: Lentil tikka masala with rice

A vegetarian version of a popular Indian dish but more at home in the UK. So it doesn’t matter at all that red lentils and sweet potatoes replace the chicken this time around. Mixing with warm spices is very beneficial for them and will take away the gloom and tiredness of house training.

6 servings

90 minutes

562 calories


preparation process

  1. Peel the carrots and sweet potatoes and cut them into cubes of approximately 1 cm. Chop the tomatoes roughly. Peel the onion, chop it into small pieces, peel and squeeze the garlic. Put everything in a large pot and cover it halfway with water.

  2. Add the lentils, spices, and canned tomatoes and bring to a boil, stirring constantly. Reduce heat to medium and simmer, covered, for 20 to 25 minutes, until the lentils have softened and the mixture has thickened.

  3. Meanwhile, the rice is being cooked. Rinse, pour into a bowl, cover with the remaining water, add salt and simmer under the lid for 25 minutes until soft.

  4. Add the cream of rice to the vegetable mixture along with the tender lentils, season with salt and pepper and mix. Reduce heat and simmer 5 to 10 minutes.

  5. Finely chop the cilantro. Serve the lentil tikka masala over rice, sprinkled with coriander.

You can find a wide range of new healthy recipes in the current issue of Prima FRESH magazine

Also try a delicious red lentil soup with tomatoes according to our video tutorial

You can find the full recipe here here

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top