21 Jul Winter Warmers: Vegetable and Lentil Curry
Stay healthy and strong with our protein-rich, longevity-promoting, vegetable and lentil curry.
By combining lentils with the vitamin C from the whole tomatoes in this recipe, those eating this curry will absorb double the amount of iron than in a standard dish.
Straight from the SoupedUp kitchen, this mouth watering winter warming recipe will make up to 30 servings.
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| Ingredients: | Allergen | Prep | Amount |
|---|---|---|---|
| Vegetable Oil | 30ml | ||
| Red Onion | Cut into wedges | 450g | |
| Garlic | Crushed | 15g | |
| Curry Paste | Fish, Soya | 100g | |
| Red Capsicum | Julienne cut | 800g | |
| Cauliflower | Small Florets | 500g | |
| Button Mushroom | Quarter | 400g | |
| Eggplant | Slice | 500g | |
| Whole Tomatoes, canned | Check label | Crushed | 1.7kg |
| Green Beans | 800g | ||
| Brown Lentils | Drain and Rinse | 2kg | |
| Coriander | 75g | ||
| Greek Yoghurt | Animal Milk | 600g | |
| Stock | 1L |
Method
- Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 2 to 3 minutes, or until tender. Add curry paste. Cook, stirring for 1 minute, or until fragrant.
- Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered for 10 to 12 minutes, or until vegetables are tender.
- Add beans and lentils. Cook until the beans are tender and the lentils are heated through.
- Serve with coriander and yoghurt.