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Delicious & Healthy Recipes

Vegetable and lentil curry

Ingredients

Ingredients (serves 4):

2 teaspoons canola 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 vegetable stock

150g green beans, trimmed

400g can brown lentils, drained, rinsed

Fresh coriander leaves, plain yogurt and steamed basmati rice, to serve

Instructions

Method:

Heat 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.

Stir 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.

Serve with coriander, yogurt and rice.

December 16, 2021

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