Po­tato and lentil curry

Pilbara News - - Recipes -

Prepa­ra­tion: 10 min­utes Cook­ing time: 30 min­utes Serves: 4 In­gre­di­ents 1 tbsp oil 1 brown onion, sliced 1 tbsp red curry paste 1 tbsp whole­grain mus­tard 4 toma­toes, chopped 3 cups veg­etable stock 11⁄2 cups red lentils 3 Royal Blue pota­toes, diced 1 small egg­plant, diced 1 zuc­chini, sliced 280g can light co­conut cream Steamed rice, to serve Chopped fresh co­rian­der, to gar­nish Method Heat oil in a large fry­ing pan. Cook onion un­til soft. Add curry paste and mus­tard. Cook for 1 minute. Add toma­toes, stock, lentils, pota­toes, egg­plant and zuc­chini. Sim­mer un­til veg­eta­bles are al­most ten­der, about 20 min­utes. Add co­conut cream. Cook a fur­ther 5 min­utes. Serve with steamed rice and gar­nish with fresh co­rian­der.

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