- Vegetable & Lentil Curry.jpg (29.24 KiB) Viewed 382 times
Ready in: 40 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tsp vegetable oil
- 1 red onion, cut into wedges
- 1 garlic clove, crushed
- 2 tbsp mild curry paste
- ½ small cauliflower, broken into florets
- 2 courgettes, sliced
- 150g (5oz) button mushrooms, halved
- 1 red pepper, deseeded and chopped
- 400g can chopped tomatoes
- 250ml (8fl oz) hot vegetable stock
- 390g can green or brown lentils, drained and rinsed
- 150g (5oz) green beans, trimmed
- Coriander sprigs (optional)
Method
1. Heat the oil in a saucepan over a medium heat. Cook the onion and garlic for 3 - 4 minutes until soft. Add the curry paste and cook, stirring, for 1 minute until fragrant.
2. Stir in the cauliflower, courgette, mushrooms, pepper, tomatoes and stock. Bring to the boil. Reduce the heat to medium and simmer, covered, for 10 - 12 minutes until the vegetables are tender.
3. Stir in the lentils and beans and simmer for 2 - 3 minutes until the beans are tender. Garnish with the coriander, if using, and serve with yogurt and naan bread, if liked.
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