- 0:15 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
Ingredients
- 1 1/2 tablespoons madras curry powder
- 400ml can light coconut milk
- 1kg frozen mixed vegetables, partially thawed
- 400g can brown lentils, drained, rinsed
- 4 roma tomatoes, diced
- 1 small red onion, finely chopped
- 1/2 cup coriander leaves, chopped
- 4 small pappadums, cooked (see note)
Method
- Step 1Combine curry powder and 1/2 cup coconut milk in a large saucepan. Whisk until curry powder dissolves. Add remaining coconut milk. Place over medium heat. Cook, stirring occasionally, for 4 minutes or until sauce comes to the boil.
- Step 2Stir in frozen vegetables and lentils. Cover and cook for 3 minutes or until curry returns to the boil. Remove lid and cook for 3 minutes or until vegetables are just tender.
- Step 3Meanwhile, combine tomatoes, onion and half the coriander in a bowl. Season with salt and pepper. Stir remaining coriander into curry. Spoon curry into bowls. Serve with tomato salad and pappadums.
- High fibre
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1001 kj
Energy
6.5g
Fat Total
4.5g
Saturated Fat
18.2g
Fibre
11.2g
Protein
497mg
Sodium
26g
Carbs (total)
All nutrition values are per serve
Notes
Microwaving is a healthier and quicker way to cook pappadums. Place pappadums, 4 at a time, on an upturned plate lined with baking paper. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes or until they expand.
- Author: Veronica Cuskelly
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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