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 kumarasweet-potatoX
- 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.
To microwave poppadums, lightly spray with oil, place on paper towel and microwave for 40 seconds, or until crisp.
Curry is suitable to freeze.
Lentils, a type of legume, are the basis of many Indian recipes including dhal. Unlike other legumes, lentils do not need to be presoaked as they cook relatively quickly. Split lentils (red and yellow) tend to disintegrate to a thick puree once cooked, whereas whole lentils (brown and green) remain intact during cooking.