Lentil and vegetable korma curry
9
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Bliss out with a classic Indian curry. Filling lentils mingle with sweet pumpkin and green zucchini in a creamy coconut soiree
Ingredients
Brown onion
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Indian curry paste
2 tbs, (korma)
Dry lentils
½ cup(s), (100g), red lentils
Pumpkin
400 g, japanese, coarsely chopped
Baby potatoes
400 g, halved
Light canned coconut milk
1 cup(s), (250ml)
Vegetable stock
1½ cup(s), (375ml)
Zucchini
1 large, coarsely chopped
Green string beans
150 g, halved
Tomato(es)
3 medium, finely chopped
Fresh coriander
¼ cup(s)
Low fat tzatziki
80 g
Cooked basmati rice
2 cup(s), (340g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Add onion, cook, stirring, for 3–5 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute.
2
Add red lentils, pumpkin, potatoes, coconut milk and vegetable stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir in chopped zucchini and green beans and simmer for 8–10 minutes or until vegetables are tender.
3
Divide curry among serving bowls. Top with tomato and coriander, then serve with tzatziki and basmati rice.
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