Serves: 4-6
Prep time: 10 minutes
Cooking time: 40 minutes
Total cost: $11.85
Warm the body instantly with a bowl of this flavor-packed curry.
It’s also a surefire way to meet your daily vegetable serves.
Hearty Vegetable Curry
INGREDIENTS
- 1 Tb olive oil
- 1 large onion
- 1 garlic clove
- 1 small chili (optional)
- 1 Tb tomato paste
- 2 cups pumpkin, peeled and cut into 2cm cubes
- 2 cups cauliflower, cut into florets
- 400g can of lentils, drained and rinsed
- 2 cups baby spinach
- 1 cup vegetable stock
- ¼ cup coconut milk
Spices
- 1 Tb grated fresh ginger
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp cumin
METHOD
TIP: Cook in a slow cooker to save time – excess can be frozen and reheated for a quick meal
- Heat oil in large saucepan over medium to high heat. Add ginger, garlic, onion, and chili. Cook until onion has softened.
- Add spices and cook on high heat for 2-3 minutes.
- Mix in tomato paste and cook for another 2-3 minutes scraping any spices that get caught at the base of the pan.
- Add stock, pumpkin, and cauliflower. Reduce heat to low and simmer with lid on for 15-20 minutes.
- Heat through lentils, spinach and coconut milk and cook with lid off for 2-3 minutes. Serve with brown rice.
Kristen Papathanasiou is an Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
