Photo of Red vegetable curry by WW

Red vegetable curry

8
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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

1 cup(s), (240g), red variety, rinsed, drained

pumpkin

640 g, trimmed, chopped into 1cm pieces

powdered coconut milk

3 tbs

mixed frozen vegetables

600 g, (bean, carrot and broccoli mix)

fresh coriander

4 tbs, chopped

Instructions

  1. Combine the 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 the pumpkin is tender.
  2. Combine the 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.

Notes

SERVING SUGGESTION: ½ cup (85g) steamed basmati rice.

Start eating better than ever!