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Vegetarian Indian curry

Yields4 Servings

 1 x small brown onion, diced
 ¾ cup celery, sliced
 ¾ cup carrot, diced
 400 ml low fat coconut milk
 1 cup skim milk
 225 g dry red lentils
 400 g tin chickpeas, drained
 4 cups baby spinach
 80 g bunch of broccolini, chopped including stems
 2 tbsp curry paste
 basil leaves to garnish
1

Rinse and cook lentils as per packet directions.

2

Heat a large non-stick pan and add onion, celery and carrot. Stir for 3 mins or until softened, then add curry paste and chickpeas.

3

Pour coconut milk and skim milk into the pan, bring to the boil then reduce to a simmer. Stir through cooked lentils, broccolini and baby spinach, stirring until the spinach has wilted.

4

Serve with basil as garnish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 403
% Daily Value *
Total Fat 10.7g17%
Total Carbohydrate 48g16%

Sugars 7g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.