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Red vegetable curry

Red vegetable curry

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
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

  1. 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.
  2. 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.

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