Lentil and vegetable curry
We think this curry has it all- a creamy, rich and flavoursome sauce, packed full of fantastic vegetables. What’s not to love?
SERVES10
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Heat oil in a large pot and add onion, cook gently until lightly browned.
- Add garlic, curry powder and garam masala and continue to cook for a further minute.
- Add coconut cream and water and bring to the boil then reduce to a gentle simmer.
- Add carrot, pumpkin and cauliflower and cook until just about tender.
- Add broccoli and lentils and cook for a further 10 minutes until vegetables are soft.
- Add evaporated milk and heat until just simmering then remove from the heat.
- Garnish with coriander
This curry is best served with steamed brown rice.
- 1 tbspoil
- 1onion, finely chopped
- 2 clovesgarlic, crushed
- 1 ½ tbspcurry powder
- 1 tbspgaram masala
- ½ cupcoconut cream
- 3 cupswater
- 1carrots, finely chopped
- 2 cupspumpkin, peeled and finely chopped
- 3 cupscauliflower, finely chopped
- 3 cupsbroccoli, finely chopped
- 1 cancanned lentils, drained and rinsed
- 1 canevaporated milk
- ¼ cupfresh coriander, chopped
Per serve
- Energy562kJ
- Total Fat5.8g
- Saturated Fat2.7g
- Total Carbohydrate14.5g
- Sugars9.3g
- Dietary Fibre3.8g
- Protein6.9g
- Sodium82mg
Method
- Heat oil in a large pot and add onion, cook gently until lightly browned.
- Add garlic, curry powder and garam masala and continue to cook for a further minute.
- Add coconut cream and water and bring to the boil then reduce to a gentle simmer.
- Add carrot, pumpkin and cauliflower and cook until just about tender.
- Add broccoli and lentils and cook for a further 10 minutes until vegetables are soft.
- Add evaporated milk and heat until just simmering then remove from the heat.
- Garnish with coriander
This curry is best served with steamed brown rice.
Ingredients
- 1 tbspoil
- 1onion, finely chopped
- 2 clovesgarlic, crushed
- 1 ½ tbspcurry powder
- 1 tbspgaram masala
- ½ cupcoconut cream
- 3 cupswater
- 1carrots, finely chopped
- 2 cupspumpkin, peeled and finely chopped
- 3 cupscauliflower, finely chopped
- 3 cupsbroccoli, finely chopped
- 1 cancanned lentils, drained and rinsed
- 1 canevaporated milk
- ¼ cupfresh coriander, chopped
Ingredients
- 1 tbspoil
- 1onion, finely chopped
- 2 clovesgarlic, crushed
- 1 ½ tbspcurry powder
- 1 tbspgaram masala
- ½ cupcoconut cream
- 3 cupswater
- 1carrots, finely chopped
- 2 cupspumpkin, peeled and finely chopped
- 3 cupscauliflower, finely chopped
- 3 cupsbroccoli, finely chopped
- 1 cancanned lentils, drained and rinsed
- 1 canevaporated milk
- ¼ cupfresh coriander, chopped
Nutrition Facts
Per serve
- Energy562kJ
- Total Fat5.8g
- Saturated Fat2.7g
- Total Carbohydrate14.5g
- Sugars9.3g
- Dietary Fibre3.8g
- Protein6.9g
- Sodium82mg
Method
- Heat oil in a large pot and add onion, cook gently until lightly browned.
- Add garlic, curry powder and garam masala and continue to cook for a further minute.
- Add coconut cream and water and bring to the boil then reduce to a gentle simmer.
- Add carrot, pumpkin and cauliflower and cook until just about tender.
- Add broccoli and lentils and cook for a further 10 minutes until vegetables are soft.
- Add evaporated milk and heat until just simmering then remove from the heat.
- Garnish with coriander
This curry is best served with steamed brown rice.
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