Lentil and kumara korma curry
Nutrition Info.(per serve)
2 teaspoons sunflower oil
1 large brown onion, finely chopped
2 teaspoons finely grated ginger
2 tablespoons korma curry paste
½ cup red lentils, rinsed, drained
½ cup reduced-salt vegetable stock
3 cups 2cm-cubed kumara
2 cups cauliflower florets
4 cups broccoli florets
1 tablespoon almond meal
¹/³ cup reduced-fat coconut milk
¼ cup coriandercilantroX leaves, to garnish
Total fat 8g
Saturated fat 3g
Dietary fibre 13g
1 In a large saucepan, heat oil over medium. Sauté onion for 5 minutes, or until softened. Add ginger and curry paste. Cook, stirring, for 1-2 minutes, or until fragrant. Add lentils, stock, kumara, cauliflower and 2 cups water. Bring to the boil, then reduce heat to low and simmer gently, partially covered, for 20-25 minutes, or until lentils are tender.
2 Add broccoli, almond meal and coconut milk and simmer, covered, for 5 minutes, or until broccoli is just tender.
3 Garnish curry with coriander leaves and serve with poppadums.
Make it gluten free: Check curry paste, stock and poppadums are gluten free.
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