(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.