Vegetable and lentil curry
A subtle curry packed with legumes and other goodies.
1 Tbsp canola oil
2 onions, diced
1-2 cloves garlic, crushed
1 Tbsp chopped ginger
1 Tbsp red curry paste
1 L water
1 tsp powdered vegetable stock or stock cube
3 carrots, peeled and finely diced
1½ cups red or brown lentils
1 cup frozen peas
1 packed cup of washed and chopped spinach
Heat oil in a large heavy based frying pan.
Add onions and cook over a low heat until soft.
Add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
Add water, stock, carrots and lentils and cook over a low heat until carrots and lentils are tender (about 15-20 minutes). Add more water if necessary. Most of the water should be evaporated by this stage.
Stir in peas and cook for 2 minutes, then stir through spinach.
Serve with cooked brown rice.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.5g|