• 2 tablespoons olive oil
  • 2 tablespoons vegetarian Thai red curry paste
  • 1 onion, peeled and finely chopped
  • 1 x 390g carton chopped tomatoes with basil & oregano
  • 1 x 31g pack coriander, chopped
  • 1 x pack Taste the Difference 4 Aegean tomato & basil pittas
  • 200g dried red lentils
  • 1 pinch curry powder


  1. 1

    Preheat the oven to to 200°C, fan 180°C, gas mark 6.

  2. 2

    Heat 1 tablespoon of the olive oil in a deep frying pan. Add the onion and the coriander, reserving a little to garnish. Sauté for a couple of minutes until starting to soften.

  3. 3

    Stir through the Thai red curry paste and add the dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes, then simmer for a further 10 minutes, or until the lentils are tender.

  4. 4

    Meanwhile, brush the pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake in the preheated oven for 5 minutes.

  5. 5

    Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.

Nutritional Details

Each serving provides
  • Energy 2035kj 486kcal 24%
  • Fat 6.9g 10%
  • Saturates 1.0g 5%
  • Sugars 10.8g 12%
  • Salt 1.44g 24%

% of the Reference Intakes

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