Red curry lentils with rice and pappadums

This slower cooker vegetarian lentil curry is insanely delicious!

Serves: 8

Time to make: 8 hrs 10 mins

Hands-on time: 10 mins

Ingredients

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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 ¾ 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
½ teaspoon cayenne pepper
1 teaspoon honey
1 tin crushed tomatoes
3 cups reduced-salt vegetable stock
1 cup water
½ cup reduced-fat coconut milk
1 ½ cups brown rice
1 cup reduced-fat natural yoghurt
8 pappadums, cooked in microwave with a little spray oil
handful fresh coriandercilantroX, to garnish

Instructions

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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.

Variations

Make it gluten free: Check curry paste, spices and stock are gluten free.

Nutrition Info (per serve)

Calories 456 cal

Kilojoules 1910 kJ

Protein 20 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 14 g

Dietary fibre 13 g

Sodium 730 mg

Calcium 150 mg

Iron 5 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.