Tasty vege curry

Serves: 4

Time to make: 30 mins

Ingredients

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cooking spray oil

1 onion, thinly sliced

1 tablespoon red curry paste*

400g can lentils, drained, rinsed

2 x 420g cans chopped tomatoes*

250g green beans, chopped

½ cup finely chopped fresh coriandercilantroX

1 ½ cups cooked jasmine rice

400g low-fat plain yoghurt (optional)*

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Instructions

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1 Spray a saucepan with oil and place over a medium-high heat. Cook onion for 5 minutes or until soft. Add curry paste and cook, stirring, until fragrant.

2 Add lentils, tomatoes and 1/2 cup water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until sauce has thickened. Add beans. Cook for 3-4 minutes until tender.

3 Just before serving, stir in two-thirds of the coriander. Serve curry over rice, topped with yoghurt (if using) and remaining coriander.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 17 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 80 g

Sugar 14 g

Dietary fibre 8 g

Sodium 310 mg

Calcium 260 mg

Iron 3.5 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.