Prep 2 mins
Cook 5 mins
For those of you who cook curries, this will appeal as it is so simple and quick. Made with left over curry sauce and lentils. Serve with crusty bread or buttered toast for a tasty dish, hot or cold.
- 473.19 ml curry sauce
- 236.59 ml dahl, left over from your curry
- 1 chicken stock cube
- 56.69 g fresh single cream
- Heat the curry sauce and crumble in the stock cube.
- Add the dhal.
- Blitz in a blender.
- Reheat and serve with a little cream in each dish.