Red curry lentils with rice and pappadums
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 13g
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