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Lentil and vegetable curry
Serves: 6
Time to make: 30 mins
Ingredients
- 3 teaspoons olive oil
- 1 onion, chopped
- 2 tablespoons mild curry paste
- 2 cups salt-reduced vegetable stock (gluten-free)
- 2 cups water
- 500g kumara, 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
- coriander, to garnish (optional)
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Instructions
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 409cal
-
Kilojoules 1710kJ
-
Protein 18g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 70g
-
–Sugars 12g
-
Dietary fibre 12g
-
Sodium 370mg
-
Calcium 80mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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