The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Yellow Lentil Curry with Charred Green Beans, Peanuts & Coconut Yoghurt
A vibrant Thai-inspired curry, starring fibre-rich lentils, simmering in a fragrant and nutty sauce. Crunchy green beans, charred and coated in a peanut lime dressing, are the perfect side. Stir through a dollop of cooling coconut yoghurt to complete the dish.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 160g green beans
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g baby spinach
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 carrot
- 1 onion
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
Nutritional Information
Calories: 514
Protein: 22g
Carbs: 42g
Fat: 29g
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 80g red split lentils (use half) (Red Split Lentil 99%, Vegetable Oil 1%)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 onion (use half)
- 1 carrot (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 160g green beans (use half)
- 1 unwaxed lime (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 80g baby spinach (use half)
Nutritional Information
Calories: 514
Protein: 22g
Carbs: 42g
Fat: 29g
Thai Yellow Lentil Curry with Charred Green Beans, Peanuts & Coconut Yoghurt
A vibrant Thai-inspired curry, starring fibre-rich lentils, simmering in a fragrant and nutty sauce. Crunchy green beans, charred and coated in a peanut lime dressing, are the perfect side. Stir through a dollop of cooling coconut yoghurt to complete the dish.
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a large frying pan, a medium frying pan, a small bowl, a grater, a sieve & a measuring jug
Get the curry started
- Finely slice the onion
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and cook for 3-4 mins
- Coarsely grate the carrot, then add to the pan and cook for another 3-4 mins, until softened. Add the lentils and Thai curry paste and cook for 1 min
Simmer simmer
- Add the stock and half the peanut butter in the jug with 600ml boiling water (300ml for 1 person). Stir to dissolve
- Add the stock mixture to the lentil pan and simmer for 18-20 mins, stirring often, until the lentils are soft and most of the water has absorbed. Add a splash of water if it becomes too dry
- Rinse the spinach, then add in the final minute of cooking and stir to wilt
Make the dressing
- Add the tamari and the remaining peanut butter to the small bowl. Quarter the lime
- Mix well to form a smooth paste, then stir in the sesame seeds and juice from half the lime
Char the green beans
- Trim the green beans
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the green beans and cook for 4-6 mins, until charred and softened. Remove from the heat, add the dressing and toss to coat
Plate up
- Stir the coconut yoghurt through the lentils and season with salt and pepper
- Share the lentils between bowls, topped with the green beans and peanuts. Serve the remaining lime wedges on the side
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