Tasty vege curry
Serves: 4
Time to make: 30 mins
Total cost: $8.80 / $2.20 per serve
(at time of publication)
Ingredients
- cooking oil spray
- 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 coriander
- 1 ½ cups cooked jasmine rice
- 400g low-fat plain yoghurt (optional)*
Instructions
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)
Kilojoules 1780kJ
Calories 425cal
Protein 17g
Total fat 5g
–Saturated fat 1g
Carbohydrates 80g
–Sugars 14g
Dietary fibre 8g
Sodium 310mg
Calcium 260mg
Iron 3.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Ian Wallace
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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