Tasty vege curry
Serves: 4
Time to make: 30 mins
Total cost: $8.80 / $2.20 per serve
(at time of publication)
Ingredients
- 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 coriander
- 1 ½ cups cooked jasmine rice
- 400g low-fat plain yoghurt (optional)*
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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)
-
Calories 425cal
-
Kilojoules 1780kJ
-
Protein 17g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 80g
-
–Sugars 14g
-
Dietary fibre 8g
-
Sodium 310mg
-
Calcium 260mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
