Red curry lentils with rice and pappadums

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Devin Hart

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This slower cooker vegetarian lentil curry is insanely delicious!

Serves: 8

Time to make: 8 hrs 10 mins

Hands-on time: 10 mins

Ingredients

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1 small cauliflower, cut into florets
2 carrots, peeled and thickly sliced
12 button mushrooms, cleaned and halved
2 cups green beans, ends removed
1 ¾ cups brown lentils, rinsed
1 onion, diced
1 10cm stalk lemongrass
2 cloves garlic, crushed
1 tablespoon minced ginger
2 tablespoons olive oil
2 tablespoons red curry paste
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon honey
1 tin crushed tomatoes
3 cups reduced-salt vegetable stock
1 cup water
½ cup reduced-fat coconut milk
1 ½ cups brown rice
1 cup reduced-fat natural yoghurt
8 pappadums, cooked in microwave with a little spray oil
handful fresh coriandercilantroX, to garnish

Instructions

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1 Place first seven ingredients in large slow cooker.

2 In a large bowl, mix garlic, ginger, oil, curry paste, spices, honey, tomatoes, stock and water. Stir to combine. Pour mix over vegetables and lentils.

3 Cover and cook on low for 8 hours.

4 Check the dish towards the end of the cooking time to ensure there is enough liquid. Add a little water, if required, to achieve the desired consistency of your curry.

5 Cook rice according to packet instructions.

6 Just before serving, stir in the coconut milk and heat. Serve curry with rice, yoghurt and pappadums on the side. Garnish with coriander.

Variations

Make it gluten free: Check curry paste, spices and stock are gluten free.

Nutrition Info (per serve)

Calories 456cal

Kilojoules 1910kJ

Protein 20g

Total fat 9g

–Saturated fat 3g

Carbohydrates 65g

–Sugars 14g

Dietary fibre 13g

Sodium 730mg

Calcium 150mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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