KU­MARA AND LEMON­GRASS CO­CONUT DAHL WITH CAULIFLOWER PEANUT ‘RICE’

Rotorua Review - - OUT & ABOUT -

Ready in: 40 min­utes Serves: 2 En­ergy (kJ) 1532 En­ergy (kcal) 367 Car­bo­hy­drate 42.6 Pro­tein 43.4 Fat 12.8 Sat­u­rated Fat 6.7 Sug­ars 12.8

Ku­mara and Lemon­grass Co­conut Dahl

1⁄ tea­spoon oil, for cook­ing (or

2 use spray oil) 1⁄ brown onion, thinly sliced

2 1 ta­ble­spoon finely grated gin­ger 1⁄ stalk lemon­grass, thinly sliced

2 2 gar­lic cloves, minced 2 makrut lime leaves, finely chopped 11⁄ tea­spoons yel­low curry paste

2 75g split red lentils 100g red ku­mara, diced 1cm 165ml lite co­conut milk 11⁄ cup wa­ter

4 1 ta­ble­spoon soy sauce 1⁄ tea­spoon honey

2 50g baby spinach Juice of 1⁄ lemon

2 1⁄ cauliflower 4 11⁄ tea­spoons soy sauce 2 1 ta­ble­spoon chopped peanuts

To serve

1 tomato 2–3 ta­ble­spoons co­rian­der leaves and stalks

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray (with a lip) with bak­ing pa­per.

Pre­pare in­gre­di­ents. Heat oil in a medium pot on medium heat. Cook onion for 3-4 min­utes, un­til soft­ened. Stir through gin­ger, lemon­grass, gar­lic, makrut lime

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