Vegetable and Lentil Red Curry

    50 minutes

    My favourite curry side dish recipe that is hearty enough that I can serve it to my vegetarian friends without any complaints.


    4 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 2 brown onions, diced
    • 3 cloves garlic, finely diced
    • 1 tablespoon finely diced ginger
    • 3 tablespoons red curry paste
    • 5 cups vegetable stock
    • 2 cups red lentils
    • 4 carrots, diced
    • 3 zucchini, diced
    • 250g green beans, sliced
    • 1/2 cauliflower, broken down into florets
    • 1 cup coconut milk
    • 1 large bunch coriander, chopped

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a saucepan then add the onion and cook until starts to soften. Add the garlic, ginger and red curry paste, then stir until fragrant.
    2. Add the vegetable stock and lentils then bring to the boil. Reduce the heat and simmer until the lentils start soften then add the vegetables. Cook for 10 minutes or until vegetables are soft.
    3. Add the coconut milk and coriander, when heated through serve with rice.

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