Vege and lentil curry with coconut rice

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ½ cup brown rice
  
• 2 tablespoons coconut milk powder (we used Stir)
  
• spray oil
  
• 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
  
• ½ 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

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Instructions

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1. 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.
2. 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.
3. 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.
4. Divide curry and coconut rice between 2 plates. Serve garnished with coriander and/or kaffir lime leaves.

Variations

Make it vegan: Check stock (or miso) is vegan.

HFG tip

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $75. Just grab your shopping list and get dinner done!

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition info (per serve)

Calories 484 cal

Kilojoules 2020 kJ

Total fat 12 g

Saturated fat 6 g

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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.

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First published: Dec 2017

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