Launch into the weekend with this delicious colourful curry topped with natural yoghurt. With just a little kick of heat, this tangy curry is a family-friendly meal.
Ingredients
- 1 tablespoon rice bran oil
- 1 brown onion, finely chopped
- 60g (1/4 cup) balti curry paste
- 1 garlic clove, crushed
- 800g Kent pumpkin, peeled, cut into 3cm pieces
- 500ml (2 cups) Massel vegetable liquid stock
- 60g (1/4 cup) dried red split lentils
- 2 Lebanese eggplants, thinly sliced
- 2 zucchini, halved lengthways, thinly sliced
- 100g green round beans, halved
- 2 tablespoons Tamar Valley Greek Style Yoghurt
- Tamar Valley Greek Style Yoghurt, to serve
- Naan bread, to serve
Method
- Step 1Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.
- Step 2Add curry paste and garlic. Cook, stirring, for 1 minute or until aromatic. Add pumpkin, stock and lentils. Bring to boil. Reduce heat to medium-low. Cover. Cook, stirring often, for 10 minutes. Add eggplant, zucchini and beans. Cover. Cook for a further 5 minutes or until lentils are tender. Stir in the yoghurt.
- Step 3Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1098 kj
Energy
11g
Fat Total
2g
Saturated Fat
11g
Fibre
10g
Protein
2mg
Cholesterol
1006.5mg
Sodium
17g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Chris Jones
- Publication: Australian Good Taste
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