Name: Vegetable and lentil curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoons vegetable oil; 1 red onion cut into wedges; 1 garlic clove, crushed; 2 tablespoons of mild curry paste; 2 cups cauliflower florets; 150g button mushrooms, halved; 1 red capsicum, seeded, cubed; 400g can diced tomatoes; 1 cup vegetable stock; 400g can brown lentils, rinsed, drained; 150g green beans, trimmed; Coriander leaves, natural yoghurt, naan bread, to serve

Vegetable and lentil curry

A hearty and vegetarian dish served with naan bread.

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Prepped in 20 minutes and cooked in 15 minutes, this vegie curry is great for when you’re in a hurry.

Ingredients

2 teaspoons vegetable oil

1 red onion cut into wedges

1 garlic clove, crushed

2 tablespoons of mild curry paste

2 cups cauliflower florets

150g button mushrooms, halved

1 red capsicum, seeded, cubed

400g can diced tomatoes

1 cup vegetable stock

400g can brown lentils, rinsed, drained

150g green beans, trimmed

Coriander leaves, natural yoghurt, naan bread, to serve

Method

In a large saucepan, heat oil on medium. Saute onion and garlic 2-3 minutes until tender. Cook, stirring, 1 minute until fragrant.

Stir in cauliflower, zucchini, mushrooms, tomatoes and stock. Bring to boil. Reduce heat to medium. Simmer, covered, for 10-12 minutes until vegetables are tender.

Stir in lentils and beans. Simmer 2-3 minutes until beans are tender.

Sprinkle curry with coriander to serve. Accompany with yoghurt and naan bread.

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Ingredients

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