Lentil and vegetable curry

We think this curry has it all- a creamy, rich and flavoursome sauce, packed full of fantastic vegetables. What’s not to love?

SERVES10
TIME TO MAKE45-1 hour
MEAL TYPEDinner
TIME TO MAKE45-1 hour
MEAL TYPEDinner

Method

  1. Heat oil in a large pot and add onion, cook gently until lightly browned. 
  2. Add garlic, curry powder and garam masala and continue to cook for a further minute. 
  3. Add coconut cream and water and bring to the boil then reduce to a gentle simmer. 
  4. Add carrot, pumpkin and cauliflower and cook until just about tender. 
  5. Add broccoli and lentils and cook for a further 10 minutes until vegetables are soft. 
  6. Add evaporated milk and heat until just simmering then remove from the heat. 
  7. Garnish with coriander

This curry is best served with steamed brown rice.

  • 1 tbsp
    oil
  • onion, finely chopped
  • 2 cloves
    garlic, crushed
  • 1 ½ tbsp
    curry powder
  • 1 tbsp
    garam masala
  • ½ cup
    coconut cream
  • 3 cups
    water
  • carrots, finely chopped
  • 2 cups
    pumpkin, peeled and finely chopped
  • 3 cups
    cauliflower, finely chopped
  • 3 cups
    broccoli, finely chopped
  • 1 can 
    canned lentils, drained and rinsed
  • 1 can 
    evaporated milk
  • ¼ cup 
    fresh coriander, chopped
Per serve
  • Energy
    562kJ
  • Total Fat
    5.8g
  • Saturated Fat
    2.7g
  • Total Carbohydrate
    14.5g
  • Sugars
    9.3g
  • Dietary Fibre
    3.8g
  • Protein
    6.9g
  • Sodium
    82mg