Dinner in 30 minutes Coconut Vegetable and Lentil Curry
4
peopleServes
10
minutesPreparation Time
35
minutes Stove TopCooking Time
Ingredients
- 1 tbsp (20 mL) vegetable oil
- 1 onion, chopped
- 1 red capsicum, roughly chopped
- ¼ cup (20 g) desiccated coconut
- 2 cups (500 mL) water
- ½ cup (100 g) whole green lentils, rinsed
- 1 x 40 g sachet McCormick Slow Cookers Mild Chicken Curry Recipe Base
- 1 x 400 mL can coconut milk
- 500 g butternut* pumpkin, peeled, cut into approx 2cm chunks
- ½ cauliflower (roughly 450 g), cut into florets
- 1 cup (120 g) frozen cut beans, defrosted
- To Serve
- rice and roti bread
Directions
- Heat oil in a large saucepan over MEDIUM heat. Add onion and capsicum and cook, stirring, for 3 minutes or until onion softens. Add coconut and water and bring to a simmer.
- Add lentils and cook, stirring occasionally, for 15 minutes or until lentils are almost tender. Add the recipe base, coconut milk, pumpkin and cauliflower and cook, stirring occasionally, for a further 15-20 minutes or until pumpkin is tender.
- Stir beans through in final stages of cooking, allowing time to heat through. Season to taste and serve with rice and roti bread.
Recipe Tip
- • We used butternut pumpkin as it is a dry pumpkin and best suited for this recipe. Drier pumpkins hold their shape and don’t become too soft when cooked.
- • Turn this into a meat-eating mid-week dinner, simply add 500 g diced chicken at Step 1.
- • What to do with leftovers - See our leftover curry fritters recipe .
#MyMcCormickCreation
