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Photo of Lentil and vegetable korma curry by WW

Lentil and vegetable korma curry

11
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Bliss out with a classic Indian curry. Filling lentils mingle with sweet pumpkin and green zucchini in a creamy coconut soiree

Ingredients

Brown onion

1 medium, thinly sliced

Garlic

1 clove(s), crushed

Indian curry paste

2 tbs, (korma)

Dry lentils

½ cup(s), (100g), red lentils

Pumpkin

400 g, japanese, coarsely chopped

Baby potatoes

400 g, halved

Light canned coconut milk

1 cup(s), (250ml)

Vegetable stock

1½ cup(s), (375ml)

Zucchini

1 large, coarsely chopped

Green string beans

150 g, halved

Tomato(es)

3 medium, finely chopped

Fresh coriander

¼ cup(s)

Low fat tzatziki

80 g

Cooked basmati rice

2 cup(s), (340g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Add onion, cook, stirring, for 3–5 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute.
  2. Add red lentils, pumpkin, potatoes, coconut milk and vegetable stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir in chopped zucchini and green beans and simmer for 8–10 minutes or until vegetables are tender.
  3. Divide curry among serving bowls. Top with tomato and coriander, then serve with tzatziki and basmati rice.

Notes

TIP: You will need to boil about 2/3 cup uncooked rice for 2 cooked.

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