1 minute read
Recipe of the month
Vegan coconut curry
Ingredients
Advertisement
1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 5cm ginger, grated 1 red chilli, deseeded and finely chopped (optional) 1 tsp each of ground cumin, turmeric and coriander 1 large aubergine, cubed 400ml can reduced fat coconut milk 250g pack ready cooked green lentils 100g frozen peas ½ x 25g pack coriander, roughly chopped 250g pack basmati rice
Method
Heat the oil in a large saucepan and cook the onion for 3-4 mins, until just softened
Add the garlic, ginger and chilli, if using, then cook for another 2 mins
Stir in the spices, then cook for 1 minute more
Add the aubergine and cook for 2-3 mins, until just starting to soften
Stir in the coconut milk and lentils, and season well
Simmer gently for 10 mins, until slightly thickened
Add the peas and most of the coriander, then cook for 2 mins, to heat the peas
Cook the rice according to the pack instructions
Divide the rice between 2 plates, then top with the curry and scatter over the remaining coriander to serve
WEBSITES
from £349
ONLY
SELF-EMPLOYED, SMALL OR MEDIUM SIZED BUSINESS AND... LOOKING FOR A GREAT WEBSITE?
Contact us today: matt@directlocalwebsites.co.uk - Tel: 0117 325 7915 - www.directlocalwebsites.co.uk
Free Bonus (With every website!) FREE .co.uk domain name FREE 1 month webhosting FREE Updates for 1 month
