Vegetable and Lentil Curry

Thumb_vegetable_and_lentil_curry

(from asilverthought’s recipe box)

Serve with fresh coriander, plain yogurt and a carbohydrate (eg rice or potato).

Source: Manna Health Products (http://mannaplus.com/Home/tabid/72/articleType/ArticleView/articleId/321/Vegetable-and-lentil-curry.aspx)

Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people

Categories: legumes

Ingredients

  • 2 teaspoons canola oil
  • 1 medium onion, cut into wedges
  • 1 garlic clove, crushed
  • 2 tablespoons mild curry powder
  • 1 medium red sweet pepper, cut into 3cm pieces
  • 300g cauliflower, cut into small florets
  • 150g button mushrooms, quartered
  • 2 baby eggplant, sliced
  • 1 cup tomato puree
  • 1 cup vegetable stock/water
  • 150g green beans, trimmed
  • 1 cup uncooked brown lentils

Directions

  1. Cook lentils according to package instructions, drain rinse and set aside.

  2. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender.

  3. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

  4. Stir in red sweet pepper, cauliflower, mushroom, eggplant, tomato and stock/water. Bring to the boil. Reduce heat to medium.

  5. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.

  6. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through.

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