Red vegetable curry

Name: Red vegetable curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian,Thai
Ingredients: 3 tbs Red curry paste; 1.333 cup(s) Dry lentils (260g), red variety, rinsed, drained; 640 g Pumpkin trimmed, chopped into 1cm pieces; 3 tbs Powdered coconut milk; 600 g Vegetable mix, non-starchy, frozen (bean, carrot and broccoli mix); 4 tbs Fresh coriander chopped

Points®

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

Difficulty

Moderate

Lentils and vegies in a coconuty red curry sauce. Thai food doesn’t get better or easier than this!

Ingredients

Red curry paste

3 tbs

Dry lentils

1⅓ cup(s), (260g), red variety, rinsed, drained

Pumpkin

640 g, trimmed, chopped into 1cm pieces

Powdered coconut milk

3 tbs

Vegetable mix, non-starchy, frozen

600 g, (bean, carrot and broccoli mix)

Fresh coriander

4 tbs, chopped

Instructions

Combine curry paste, lentils, pumpkin and 1 cup (250ml) water in a medium saucepan. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the lentils are cooked and pumpkin is tender.
Combine coconut milk powder with 1 tablespoon warm water in a small bowl. Add to the lentil mixture with the frozen vegetables. Cook, stirring, for 2-3 minutes or until heated through. Sprinkle with coriander to serve.

Notes

SERVING SUGGESTION: ½ cup (85g) steamed basmati rice.

**Join from $20/month*!**

Red vegetable curry

Ingredients

Instructions

Notes

You might like

Spaghetti bolognese

Beef mince chow mein

Healthy zucchini slice

Chinese chicken rissoles

Zucchini and ham slice

Sarah's easy pasta bake

You might like

Spaghetti bolognese

Beef mince chow mein

Healthy zucchini slice

Join from $20/month*