Yellow Vegetable and Lentil Curry

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Yellow Vegetable and Lentil Curry

 

 

1 tablespoon (4 tsp) oil

3 potatoes, chopped

1/4 pumpkin, seeds and skin removed, chopped

1 onion, chopped

2 sticks celery, sliced

1 clove garlic, crushed

2 tablespoons (8 tsp) yellow curry paste

400 ml (13 1/2 fl oz) can coconut milk

2 cups water

2 teaspoons bouillon powder

1/4 cup lentils

220 g (7 1/2 oz) can bamboo shoots, drained

1 zucchini, sliced

1/2 capsicum (bell pepper), seeds removed and chopped

1/2 a punnet cherry tomatoes (around 125 g [4 1/2 oz])

1 teaspoon brown sugar

seasonings to taste

 

 

1. Heat oil in a large frying pan. Saute potatoes, pumpkin, onion,

celery and garlic for 5 minutes. Stir in curry paste. Cook, stirring 3

minutes.

 

2. Blend in coconut milk, water, bouillon powder and lentils. Bring to

the boil, stirring. Reduce heat. Simmer 15 minutes or until vegetables

and lentils are tender.

 

3. Stir in bamboo shoots, zucchini, capsicum {bell pepper), tomatoes,

sugar and

seasonings. Continue simmering for 5 minutes. Serve with rice and

pappadams.

 

 

Serves 4.