Vegetable and Lentil Curry

A dish packed full of veggies and flavour.

Serves 4

2 teaspoons olive oil

1 medium leek, finely chopped

3 garlic cloves, crushed

2 tablespoons mild curry paste of choice – I like West Country curry pastes if I don’t make my own

1 medium red capsicum, cut into 3cm pieces

300g cauliflower, cut into small florets

150g button mushrooms, quartered

2 baby eggplant, sliced

415g can crushed tomatoes

1 cup vegetable stock

150g green beans, trimmed

400g can brown lentils, drained and rinsed

Coriander leaves to serve

Boiled quinoa or brown rice to serve

1. Heat oil in saucepan over medium-high heat.  Add onion and garlic.  Cook, stirring, for 2 to 3 minutes or until tender.  Add curry paste.  Cook, stirring, for 1 minute or until fragrant.
2. Stir in capsicum, cauliflower, mushroom, eggplant, lentils, tomato and stock.  Bring to the boil.  Reduce heat to medium.  Simmer, covered for 15 minutes or until vegetables are tender.
3. Add beans.  Cook for 5 minutes or until beans are tender are heated through.  Serve with coriander leaves.
4. Quinoa can be cooked the exact same way as rice but has more protein than rice.  Only have one palm sized portion of quinoa or brown rice.

  28/04/2019     Recipes     0 Comment(s)