Red curry lentils with rice and pappadums
Time to make: 8 hrs 10 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
1 small cauliflower, cut into florets
2 carrots, peeled and thickly sliced
12 button mushrooms, cleaned and halved
2 cups green beans, ends removed
1 3/4 cups brown lentils, rinsed
1 onion, diced
1 10cm stalk lemongrass
2 cloves garlic, crushed
1 tablespoon minced ginger
2 tablespoons olive oil
2 tablespoons red curry paste
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon honey
1 tin crushed tomatoes
3 cups reduced-salt vegetable stock
1 cup water
1/2 cup reduced-fat coconut milk
1 1/2 cups brown rice
1 cup reduced-fat natural yoghurt
8 pappadums, cooked in microwave with a little spray oil
handful fresh coriandercilantroX leaves, to garnish
Total fat 9g
Saturated fat 3g
Dietary fibre 13g
1 Place first seven ingredients in large slow cooker.
2 In a large bowl, mix garlic, ginger, oil, curry paste, spices, honey, tomatoes, stock and water. Stir to combine. Pour mix over vegetables and lentils.
3 Cover and cook on low for 8 hours.
4 Check the dish towards the end of the cooking time to ensure there is enough liquid. Add a little water, if required, to achieve the desired consistency of your curry.
5 Cook rice according to packet instructions.
6 Just before serving, stir in the coconut milk and heat. Serve curry with rice, yoghurt and pappadums on the side. Garnish with coriander.
Make it gluten free: Check curry paste, spices and stock are gluten free.
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