Lentil Curry

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Ingredients


2 Tbsp olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
2 1/2 tsp mild curry powder
305g (1 1/2 cups) green lentils, rinsed, drained
1L (4 cups) vegetable stock
400g can diced tomatoes
1 large carrot, peeled, cut into chunks
1 large red capsicum, cut into chunks
1 long fresh red chilli, thinly sliced
270ml can coconut milk
200g green beans, chopped
Basmati rice, to serve
Fresh coriander leaves to garnish

Method


  1. Heat the oil in a large frying pan over high heat. (Alternatively, use the browning function on a slow cooker.)
  2. Add onion and garlic and cook, stirring, for 4 minutes or until onion softens
  3. Add curry powder and cook, stirring, for 1 minute or until aromatic
  4. Add lentils and stir until coated
  5. Add stock, tomatoes, carrot, capsicum and half the chilli. Cover and cook on high for 3 hours (or low for 6 hours) or until lentils and vegetables are tender
  6. Add the coconut milk and beans and stir until combined. Cover and cook on high for a further 15 minutes (or low for 30 minutes) or until beans are tender
  7. Season to taste. Serve with rice, coriander and leftover chilli


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