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RECIPES - Vegetable Curry  


Ingredients

oil spray
1 onion, finely chopped
4 carrots, scrubbed, cubed
1/2 cup brown lentils, rinsed
2 cups salt-reduced liquid vegetable stock
420g can kidney beans, drained, rinsed
420g can chickpeas, drained, rinsed
1/2 cup sultanas
1 tablespoon mild curry powder
1 lemon, zest
4 tablespoons reduced-fat sour cream


Method

Spray a heavy-based pot with oil and place over a medium-high heat. Fry onion and carrots until softened. Add lentils and stock then bring to the boil. Reduce heat to simmer for 10 minutes.

Add the remaining ingredients, except sour cream. Stir well and simmer for 15 minutes until lentils are thoroughly cooked.

Serve immediately with sour cream.