Vegetable and lentil curry

Cooking Vegetarian Vegetable and lentil curry

Bring us your time-poor, your hungry, your tired and well fix them in a flash with this easy to make vegetable and lentil curry.

Lables: High carb High fibre Low carb Low fat Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. 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.
  2. 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.
  3. Serve with coriander, yoghurt and rice.

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2 tsp vegetable oil
1 medium red onion, cut into wedges
1 garlic clove, crushed
2 tbsp 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, plain yoghurt and steamed rice, to serve

Adv

Autors
Preparation time
10
Cooking time
17
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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