Veggie & Lentil Curry

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Veggie & Lentil Curry

 

 

1 cup dried red lentils

4 teaspoons vegetable -OR- peanut oil

1 large brown (yellow) onion, finely chopped

2 cloves garlic, crushed

1/4 cup mild curry paste

400 g (14 oz) can diced tomatoes

1 large red capsicum (bell pepper), cut into 3 cm (1 1/4 " ) pieces

250 g (9 oz) cauliflower, cut into florets

2 medium zucchini, cut into 2 cm (3/4 " ) pieces

4 yellow patty pan squash, quartered

165 ml (5 1/2 fl oz) can coconut milk

 

 

1. Rinse lentils well; drain.

 

2. Heat oil in a large heavy-based saucepan over high heat. Cook and stir onion

and garlic for 5 minutes or until onion softens.

 

3. Add curry paste; cook and stir for 1 minute or until fragrant.

 

4. Add tomato and 3 cups water. Bring to the boil.

 

5. Add lentils, capsicum (bell pepper) and cauliflower. Reduce heat. Simmer;

covered, for 10 minutes.

 

6. Stir in zucchini and squash. Simmer for 10 to 12 minutes or until veggies and

lentils are tender.

 

7. Add coconut milk; cook and stir for 2 to 3 minutes until heated.

 

8. Season with salt. Spoon into bowls. Serve at once.

 

 

 

NOTE: Red lentils cook quickly. To use canned, rinsed brown lentils instead,

stir in at end of cooking.

 

TIP: Try serving topped with vegan yogurt.

 

 

 

Serves 4.