Vegetable & lentil balti curry

Cooking Vegetarian Vegetable & lentil balti curry

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.

Lables: High fibre Low carb Low kilojoule Lower gi Vegetarian Fish free Shellfish free
  1. Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.
  2. Add 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.
  3. Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.

If you liked the recipe "Vegetable & lentil balti curry", tell your friends about it!

1 tbsp rice bran oil
1 brown onion, finely chopped
60g balti curry paste
1 garlic clove, crushed
800g Kent pumpkin, peeled, cut into 3cm pieces
500ml Massel vegetable liquid stock
60g dried red split lentils
2 Lebanese eggplants, thinly sliced
2 zucchini, halved lengthways, thinly sliced
100g green round beans, halved
2 tbsp Tamar Valley Greek Style Yoghurt
Tamar Valley Greek Style Yoghurt, to serve
Naan bread, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Vegetable & lentil balti curry

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments