Filled with plant based protein and fibre, this vegetarian curry is one even the carnivores will like.
NGREDIENTS
- 2 tbs peanut or sunflower oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 tsp grated ginger
- 2 kaffir lime leaves, very finely shredded
- 1/4 cup (75g) red curry paste
- 1 tbs tomato paste
- 250g button mushrooms, halved
- 2 truss tomatoes, cut into wedges
- 400g can brown lentils, rinsed, drained
- 400ml can coconut milk
- 1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces
- 150g baby spinach leaves
- Steamed rice, coriander leaves and thinly sliced red chilli, to serve
METHOD
- 1Heat oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, ginger, kaffir lime and curry and tomato pastes, and cook for 1-2 minutes until fragrant.
- 2Add mushrooms and tomato wedges, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk. Rinse out coconut milk can with 1/2 cup (125ml) water and add to pan. Increase heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused
- 3Add the pumpkin and cook for 10 minutes or until just tender. Stir through the spinach and cook for a further 1 minute or until wilted.
- 4Serve curry with steamed rice and sprinkled with coriander and chilli.
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