Vegetable and lentil curry

Author: HFG staff

Photographer: HFG staff

A nutrient-packed gluten-free, slow-cooker vegetarian curry recipe that crams in all of your five a day.

Serves: 4

Time to make: 4 hrs 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 onion
2 teaspoon finely grated fresh ginger
3 tablespoon mild gluten-free curry paste
small handful curry leaves
1 ¾ cups very low salt gluten-free vegetable stock
3 cups cauliflower florets
3 cups kumarasweet-potatoX, peeled and cut into 2cm chunks
3 tomatoes, chopped
3 tablespoons natural yoghurt
400g can brown lentils, rinsed and drained
3 cups baby spinach
1 cup frozen peas, thawed
1 courgettezucchiniX, sliced
3 tablespoons chopped fresh coriandercilantroX
2 x 250g packs ready-to-heat basmati rice, heated

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper.Put the onion, ginger, curry paste, curry leaves and stock in the slow cooker. Add the cauliflower, kumara and tomatoes and stir. Cover and cook on low for 3–4 hr until tender.

2 Stir in the yoghurt, lentils, spinach, peas, courgette and half the coriander. Turn the slow cooker setting to high. Cover and cook the mixture for a further 30 min.

3 Serve on a bed of rice, garnished with the remaining coriander.

Nutrition Info (per serve)

Calories 500 cal

Kilojoules 2092 kJ

Protein 18 g

Total fat 9.6 g

Saturated fat 1.7 g

Carbohydrates 77 g

Sugar 18 g

Dietary fibre 11 g

Sodium 512 mg

Calcium 204 mg

Iron 4.9 mg

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.