Vege and lentil curry with coconut rice
Nutrition Info.(per serve)
1/2 cup brown rice
2 tablespoons coconut milk powder (we used Stir)
1 clove garlic, thinly sliced
1 carrot, sliced in small batons
2 spring onions, sliced
2 tablespoons minced ginger
2 cups chopped broccoli florets
1 cup sliced mushrooms
1/2 cup frozen broad beansfavaX, defrosted and pods removed
1 red chilli, sliced
1 tablespoon curry powder
1 teaspoon ground cumin
400g can lentils in spring water, drained and rinsed
1 cup reduced-salt vegetable stock or miso (made with 2 teaspoons miso paste and 1 cup water)
1 tablespoon no-added-salt tomato paste
1 teaspoon brown sugarlight brown cane sugarX
juice of 1 lemon or lime
fresh coriandercilantroX and/or kaffir lime leaves, to garnish
Total fat 12g
Saturated fat 6g
Dietary fibre 18g
- To a saucepan, add rice, coconut milk powder and 1 cup of water and mix well. Bring to the boil over a medium-high heat. Reduce heat to low and cover, simmering for 20-25 minutes, until rice is cooked.
- Meanwhile, spray a large pan with oil and set over a medium-high heat. Add garlic, carrot, spring onions and ginger and cook for 2 minutes. Add broccoli, mushrooms, broad beans and half of the chilli and stir-fry for 5 minutes. Add spices and stir to combine.
- Add lentils, stock or miso, tomato paste and brown sugar and bring to a simmer for 8-10 minutes, until liquid reduces slightly. Squeeze lemon juice over and add remaining chilli.
- Divide curry and coconut rice between 2 plates. Serve garnished with coriander and/or kaffir lime leaves.
Make it vegan: Check stock (or miso) is vegan.
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