Yellow legume curry

Photographer: James Moffatt

With creamy lentils, beans and a mild curry spice, this one is a vegetarian delight perfect for a quick, healthy meal. Serve over brown rice with a dollop of yoghurt and fresh coriander for a satisfying finish!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 medium onion, diced
1 medium carrot, diced
2 yellow or red capsicums, diced (we used one of each)
1 tablespoon mild curry powder
2½ cups reduced-salt vegetable stock
420g can no-added-salt cannelini beans, rinsed, drained
½ cup dried red lentils, rinsed
250g pouch microwavable brown rice
½ cup low-fat plain yoghurt, to serve
chopped fresh coriandercilantroX, to serve (optional)

Instructions

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1 Spray a non-stick frying pan with oil and set over medium-high heat. Add onion, carrot and capsicum. Cook, stirring, for 5 minutes until softened.

2 Stir in curry powder, then add stock, beans and lentils with 1 cup of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes, or until lentils are cooked and sauce has thickened.

3 Heat rice according to packet instructions. Serve curry over rice with a dollop of yoghurt and chopped coriander, if desired.

Variations

Make it gluten free: Check stock and spices are gluten free.

HFG tip

For extra heat and flavour, add 1 teaspoon each of cumin and chilli flakes.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1600 kJ

Protein 19 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 58 g

Sugar 17 g

Dietary fibre 16 g

Sodium 690 mg

Calcium 157 mg

Iron 4.6 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.