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Vegetable lentil curry
Vegetable lentil curry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 15.00 gm madras curry powder
  • 400ml can light coconut milk
  • 1kg frozen mixed vegetables, partially thawed
  • 400g can brown lentils, drained, rinsed
  • 4 roma tomatoes, diced
  • 1 small red onion, finely chopped
  • 125.00 ml coriander leaves, chopped
  • 4 small pappadums, cooked (see note)
Instructions:
  • In a large saucepan, mix curry powder with 1/2 cup of coconut milk until well combined. Pour in the rest of the coconut milk. Heat over medium heat, stirring occasionally, until the sauce comes to a boil, about 4 minutes.
  • Add the frozen vegetables and lentils to the pot. Cover and let it simmer until curry returns to a boil. Uncover and cook for a few more minutes until the vegetables are tender.
  • Combine fresh, juicy tomatoes, crisp onion, and a generous amount of fragrant coriander in a bowl. Season this vibrant mixture with a touch of salt and pepper. Stir the rest of the coriander into the flavorful curry. Ladle the aromatic curry into serving bowls and enjoy alongside a refreshing tomato salad and crispy pappadums.

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