Copyright © 2021 SBF Challenge
Vegetarian Indian curry
Ingredients
3 x small brown onion, diced
2 ¼ cups celery, sliced
2 ¼ cups carrot, diced
1200 ml low fat coconut milk
3 cups skim milk
675 g dry red lentils
1200 g tin chickpeas, drained
12 cups baby spinach
240 g bunch of broccolini, chopped including stems
6 tbsp curry paste
basil leaves to garnish
Directions
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 12
- 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.