Red vegetable curry
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Lentils and vegies in a coconuty red curry sauce. Thai food doesn’t get better or easier than this!
Ingredients
Red curry paste
3 tbs
Dry lentils
1⅓ cup(s), (260g), red variety, rinsed, drained
Pumpkin
640 g, trimmed, chopped into 1cm pieces
Powdered coconut milk
3 tbs
Vegetable mix, non-starchy, frozen
600 g, (bean, carrot and broccoli mix)
Fresh coriander
4 tbs, chopped
Instructions
1
Combine curry paste, lentils, pumpkin and 1 cup (250ml) water in a medium saucepan. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the lentils are cooked and pumpkin is tender.
2
Combine coconut milk powder with 1 tablespoon warm water in a small bowl. Add to the lentil mixture with the frozen vegetables. Cook, stirring, for 2-3 minutes or until heated through. Sprinkle with coriander to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.