Bring us your time-poor, your hungry, your tired and we’ll fix them in a flash with this easy to make vegetable and lentil curry.
Ingredients
- 2 teaspoons vegetable oil
- 1 medium red onion, cut into wedges
- 1 garlic clove, crushed
- 2 tablespoons mild curry paste
- 1 medium red capsicum, cut into 3cm pieces
- 300g cauliflower, cut into small florets
- 150g button mushrooms, quartered
- 2 baby eggplant, sliced
- 415g can crushed tomatoes
- 1 cup Massel vegetable liquid stock
- 150g green beans, trimmed
- 400g can brown lentils, drained, rinsed
- Fresh coriander leaves, to serve
- Plain yoghurt, to serve
- Steamed rice, to serve
Method
- Step 1Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Step 2Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through.
- Step 3Serve with coriander, yoghurt and rice.
- High carb
- High fibre
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
759 kj
Energy
6g
Fat Total
1g
Saturated Fat
10g
Fibre
11g
Protein
740.87mg
Sodium
8g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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