Korma curry

Healthy Food Guide (Australia) - - FRONT PAGE -

(p50) Serves 4 Cost per serve $2.45 Time to make 50 min Suit­able to freeze dairy free veg­e­tar­ian

2 tea­spoons sun­flower oil

1 large brown onion, finely chopped

2 tea­spoons finely grated gin­ger

2 ta­ble­spoons korma curry paste

½ cup red lentils, rinsed, drained

1 cup re­duced-salt veg­etable stock

400g sweet potato, peeled, cut into 2cm cubes

300g cau­li­flower, cut into flo­rets

300g broc­coli, cut into flo­rets

1 ta­ble­spoon al­mond meal

¹⁄³ cup re­duced-fat co­conut milk

¼ cup co­rian­der leaves, to gar­nish

8 pap­pad­ums, to serve (see Cook’s tip)

1 Heat the oil in a large saucepan over medium heat. Sauté onion for 5 min­utes, or un­til soft­ened. Add the gin­ger and curry paste; cook, stir­ring, for 1–2 min­utes, or un­til fra­grant. Add lentils, stock, sweet potato, cau­li­flower and 1½ cups of wa­ter. Bring to the boil, then re­duce the heat to low. Sim­mer gen­tly, par­tially cov­ered, for 20–25 min­utes, or un­til the lentils are ten­der.

2 Add the broc­coli, al­mond meal and the co­conut milk, and sim­mer, cov­ered, for 5 min­utes, or un­til the broc­coli is just ten­der. 3 Gar­nish the korma curry with co­rian­der leaves and serve with a side of pap­pad­ums. Cook � s tip If you would like to serve the pap­pad­ums warm, lightly spray them with olive oil, place them on pa­per tow­els and mi­crowave for 40 sec­onds, or un­til they are crisp.

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