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Lentil and vegetable curry

Lentil and vegetable curry

A savory bowl of curry filled with colorful vegetables

4 serves

15 m

35 m

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons korma paste
  • ¾ cup dried French-style lentils
  • 400 g can no added salt chopped tomatoes
  • 2½ cups water
  • ½ reduced salt vegetable stock cube, crumbled
  • 400 g (½ medium) cauliflower, cut into small florets
  • 300 g (1 small) eggplant, cut into 2.5 cm dice
  • 100 g button mushrooms, halved
  • 150 g green beans, topped, halved
  • ½ cup chopped coriander
  • ½ cup reduced fat plain yoghurt, to serve
  • 2 small wholemeal pita breads, halved, to serve

Method

Step 1

Heat oil in a large, deep non-stick frying pan or a large deep saucepan over a medium heat. Add onion and garlic and cook, stirring often, for 3-4 minutes or until the onion is soft and light golden.

Step 2

Add korma paste and lentils. Cook, stirring, for 1 minute. Stir in tomatoes, water and stock cube. Bring to the boil. Reduce heat and cover with lid. Simmer, covered for 10 minutes.

Step 3

Stir in cauliflower, eggplant and mushrooms. Cover and simmer for 15 minutes. Stir in beans. Simmer, uncovered for a further 5 minutes, or until vegetables are tender. Remove from heat. Stir in coriander.

Step 4

Serve with yoghurt and pita bread

Tips

  • You can replace eggplant with sweet potato, pumpkin, or regular potatoes, cut into 2 cm pieces. Increase cooking time slightly if necessary to ensure vegetables are tender.
  • Slate-green coloured French style lentils are also known as Puy lentils. They don’t require soaking and have a relatively short cooking time. You’ll find them in the soup aisle in supermarkets and at major fruit and vegetable stores
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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