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Lentil and vegetable curry
heartfoundation.org.au|Helpline 13 11 12

Lentil and vegetable curry

35 minutes (15 minutes)
Serves 4
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons korma paste
  • 3/4 cup dried French-style lentils
  • 400g can no added salt chopped tomatoes
  • 2 1/2 cups water
  • 1/2 reduced salt vegetable stock cube, crumbled
  • 400g (1/2 medium) cauliflower, cut into small florets
  • 300g (1 small) eggplant, cut into 2.5cm dice
  • 100g button mushrooms, halved
  • 150g green beans, topped, halved
  • 1/2 cup chopped coriander
  • 1/2 cup reduced fat plain yoghurt, to serve
  • 2 small wholemeal pita breads, halved, to serve
  1. Heat oil in a large, deep non-stick frying pan or a large deep saucepan over a medium heat. Add onion and garlic and cook, stirring often, for 3-4 minutes or until the onion is soft and light golden.
  2. Add korma paste and lentils. Cook, stirring, for 1 minute. Stir in tomatoes, water and stock cube. Bring to the boil. Reduce heat and cover with lid. Simmer, covered for 10 minutes. 
  3. Stir in cauliflower, eggplant and mushrooms. Cover and simmer for 15 minutes. Stir in beans. Simmer, uncovered for a further 5 minutes, or until vegetables are tender. Remove from heat. Stir in coriander.
  4. Serve with yoghurt and pita bread

Tips

  • You can replace eggplant with sweet potato, pumpkin, or regular potatoes, cut into 2cm pieces. Increase cooking time slightly if necessary to ensure vegetables are tender. 
  • Slate-green coloured French style lentils are also known as Puy lentils. They don’t require soaking and have a relatively short cooking time. You’ll find them in the soup aisle in supermarkets and at major fruit and vegetable stores 
Image credit: Ben Dearnley Photography

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