Lentil and vegetable curry

Author: Wendy Berecry - Recipe Developer, Food Stylist

Photographer: André Martin

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Serves: 6

Time to make: 30 mins

Ingredients

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3 teaspoons olive oil
1 onion, chopped
2 tablespoons mild curry paste
2 cups salt-reduced vegetable stock (gluten-free)
2 cups water
500g kumarasweet-potatoX, peeled and cut into 2.5cm pieces
400g can chopped tomatoes with no added salt
1 head cauliflower, cut into florets
300g flat mushrooms, sliced
2 cups fresh or frozen peas
1 cup red lentils
1 cup brown rice
coriandercilantroX, to garnish (optional)

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Instructions

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1 Combine oil and onion in a large saucepan and cook, stirring, over low heat for 2 minutes or until onion softens. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.

2 Add stock, water, kumara, tomatoes, cauliflower, mushrooms, peas and lentils. Cover with a lid and cook for 15 minutes or until vegetables are tender.

3 Meanwhile, cook rice according to packet directions. Garnish curry with coriander and serve with rice.

Nutrition Info (per serve)

Calories 409 cal

Kilojoules 1710 kJ

Protein 18 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 70 g

Sugar 12 g

Dietary fibre 12 g

Sodium 370 mg

Calcium 80 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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