Wholesome Lentil Curry
PREPARATION: 5 mins
COOKING: 15 mins
2 tsp extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
Frozen stir fry veg mix (500g)
'Chicken curry' ready-made simmer sauce of choice (~400g)
1/4 C light coconut milk
1 can lentils
1 tsp salt
1 tsp pepper
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cardamon
1/2 tsp curry powder
1/2 tsp chilli powder (or to liking)
Handful of whole raw almonds
Heat oil in pan over high heat. Add onion and garlic and cook until they soften.
Add frozen veg mix and stir around for about 3 - 5 minutes, or until the vegetables have defrosted and softened.
Add the ready-made simmer sauce along with the coconut milk, mix thoroughly.
Drain lentil from can juice, add to the pan and mix well. Let the mixture simmer for 2 minutes.
Add the salt, herbs and spices and mix thoroughly. Let simmer for a further 5 minutes. If the mixture is too dry, add 1/4 C water and mix.
Sprinkle almonds over the mixture and mix well.
Serve with rice noodles, soba noodles, or basmati rice.
This recipe is not only full of amazing nutrients and antioxidants to fight the upcoming colds and flus, but it is also animal-product free! This is the perfect recipe to prepare on Meatless Monday. Although there are no animal products added, you will still be getting an abundant amount of protein from the lentils and vegetables. Trust me, you won't even taste the difference!
Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian/Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.