• 1 tbsp olive oil by Sainsbury's
  • 3 mixed peppers by Sainsbury's, washed, deseeded and cut into chunks
  • 2 courgettes, washed and sliced into thick rounds
  • 1 red onion, peeled and cut into wedges
  • 500 g jar tikka masala cooking sauce by Sainsbury's
  • 410 g tin green lentils in water by Sainsbury's, drained
  • 2 flamebaked plain naans by Sainsbury's
  • 1 tbsp mint leaves, washed, to garnish


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. In a large frying pan, heat the oil and add the peppers, courgettes and onion. Gently stir-fry for 5 minutes until tender.

  2. 2

    Add the cooking sauce and lentils; bring to a simmer and cook for 5 minutes until the vegetables are tender (add a little boiling water if it's too thick). Meanwhile, put the naan breads on a baking tray and warm in the oven for 5 minutes.

  3. 3

    Divide the curry between 4 bowls. Garnish with the mint and serve each with half a naan.

Nutritional Details

Each serving provides
  • Energy 1733kj 414kcal 21%
  • Fat 15.9g 23%
  • Saturates 4.3g 22%
  • Sugars 14.8g 16%
  • Salt 6.4g 107%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

13.0g carbohydrate 1.7g fibre 3.3g protein

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