Red lentils have a naturally creamy taste that makes them the perfect choice for a vegan Thai red curry. You do not need to use all the different types of veggies listed below, two or three according to your preference and pantry status will be plenty.

Ingredients

• 250g red lentils
• Tin of coconut milk
• Half a tin of chopped tomatoes
• 300ml water
• 3 whole star anise
• spices: coriander, powdered lemon grass, turmeric, paprika, salt
• 2 cloves garlic, crushed
• 2 chilli peppers, chopped
• 170g carrots, chopped into long thin strips, julienne style
• 1 small red pepper, sliced into strips
• 150g mange tout (whole)
• 200g courgette, chopped julienne style

Recipe

1. Empty the lentils into a microwave bowl and mix in the coconut milk, tinned tomatoes, star anise, spices, water and garlic. Cover loosely and bring to the boil (4 or 5 minutes depending on your microwave) and then simmer for 10 minutes (30% power).
2. Add extra water if necessary, stir in the carrots and chillis, then cook on high for 3 minutes, 30% for 5 minutes. The carrots should end up soft yet firm.
3. Add the red pepper, mange tout and courgette and cook for another 4 minutes on high.
4. Serve with vegetable fried rice.