Tasty vege curry
Reviewed by our expert panelServes: 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)
-
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.
Photographer: Ian Wallace
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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