Name: Kumara, lentil and zucchini curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 teaspoon sunflower or peanut oil; 1 red onion, finely chopped; 1 tablespoon bought korma curry paste; 400 gram kumara, peeled, cut into 2cm pieces; 1/2 cup dried red lentils; 1 small salt-reduced vegetable stock cube; 2 cup water; 1 small zucchini, cut into 2cm pieces; 80 gram paneer, finely chopped; 1 tablespoon chopped coriander leaves, plus extra leaves, to serve; 2 cup cooked basmati rice; 1/2 cup low-fat natural yoghurt

Kumara, lentil and zucchini curry

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Serves 2

Prep

15M

Cook

25M

Total

40M

Ingredients

2 teaspoon sunflower or peanut oil

1 red onion, finely chopped

1 tablespoon bought korma curry paste

400 gram kumara, peeled, cut into 2cm pieces

1/2 cup dried red lentils

1 small salt-reduced vegetable stock cube

2 cup water

1 small zucchini, cut into 2cm pieces

80 gram paneer, finely chopped

1 tablespoon chopped coriander leaves, plus extra leaves, to serve

2 cup cooked basmati rice

1/2 cup low-fat natural yoghurt

Method

1.Heat oil in a large saucepan over moderate heat.

2.Add onion; cook, stirring, 2 minutes, or until soft. Add curry paste; cook, stirring, 30 seconds, or until fragrant.

3.Add kumara, lentils, crumbled stock cube and water. Bring to the boil. Reduce heat to low; simmer 15 minutes, or until kumara and lentils are tender.

4.Add zucchini; simmer a further 3 minutes, or until zucchini is tender. Stir in paneer. Remove from heat; stir in coriander.

5.Divide rice among serving plates. Top with curry, yoghurt and extra coriander leaves. Serve.

You’ll need to cook 1 cup basmati rice to get 2 cups cooked.
Note

Woman's Weekly Food

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