Vegetable Lentil Curry

The ingredient of Vegetable Lentil Curry

• 1 1 2 tbsp madras curry powder
• 400ml can light coconut milk
• 1kg frozen mixed vegetables partially thawed
• 400g can brown lentils drained rinsed
• 4 roma tomatoes diced
• 1 small red onion finely chopped
• 1 2 cup coriander leaves chopped
• 4 small pappadums cooked see note

The Instruction of vegetable lentil curry

• combine curry powder and 1 2 cup coconut milk in a large saucepan whisk until curry powder dissolves add remaining coconut milk place over medium heat cook stirring occasionally for 4 minutes or until sauce comes to the boil
• stir in frozen vegetables and lentils cover and cook for 3 minutes or until curry returns to the boil remove lid and cook for 3 minutes or until vegetables are just tender
• meanwhile combine tomatoes onion and half the coriander in a bowl season with salt and pepper stir remaining coriander into curry spoon curry into bowls serve with tomato salad and pappadums

Nutritions of Vegetable Lentil Curry

fatContent: 239 239 calories
saturatedFatContent: 6 5 grams fat
carbohydrateContent: 4 5 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 2 grams protein
sodiumContent: n a

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