Red vegetable curry
Red curry paste
1⅓ cup(s), (260g), red variety, rinsed, drained
640 g, trimmed, chopped into 1cm pieces
Powdered coconut milk
Mixed frozen vegetables
600 g, (bean, carrot and broccoli mix)
4 tbs, chopped
- 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.
- 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.