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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Give yourself a vegetable-powered boost without compromising on taste with this classic curry that’s quick and easy to whip up.
1 Spray a large saucepan with oil and place over a medium-low heat. Add onion and cook for 5 minutes until soft. Add curry paste and stir through.
2 Add pumpkin, tomatoes, cauliflower, lentils and 2 1/2 cups water. Bring to the boil then reduce heat. Cover and simmer for 20 minutes until tender. Stir occasionally, adding a little water if necessary. Stir through spinach and cook until wilted.
3 Meanwhile, cook rice following packet directions. Fold peas through cooked rice. Serve with curry and garnish with coriander or mint.
Make it gluten free: Use gluten-free curry paste and make sure canned chopped tomatoes are gluten free.
Calories 411 cal
Kilojoules 1720 kJ
Total fat 8 g
Saturated fat 2 g
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