Vegetable Lentil Curry

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Vegetable lentil curry

 

 

1 1/2 tablespoons (6 tsp) madras curry powder

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

1 kg (2 1/4 lb) frozen mixed vegetables, partially thawed

400 g (14 oz) can brown lentils, drained, rinsed

4 roma tomatoes, diced

1 small red onion, finely chopped

1/2 cup coriander (cilantro) leaves, chopped

4 small pappadums, cooked

 

 

1. Combine curry powder and 1/2 cup coconut milk in a large saucepan.

Whisk until curry powder dissolves. Add remaining coconut milk. Place

over medium heat. Cook, stirring occasionally, for 4 minutes or until

sauce comes to the boil.

 

2. Stir in frozen vegetables and lentils. Cover and cook for 3 minutes

or until curry returns to the boil. Remove lid and cook for 3 minutes

or until vegetables are just tender.

 

3. Meanwhile, combine tomatoes, onion and half the coriander

(cilantro) in a bowl. Season with salt and pepper. Stir remaining

coriander (cilantro) into curry. Spoon curry into bowls. Serve with

tomato salad and pappadums.

 

 

Serves 4.