Ingredients
Method
1.Lightly spray a heated large saucepan with cooking oil. Cook eggplant, cut-side down, for about 3 minutes or until browned. Turn eggplant over; add 1 tablespoon of the water; cook for a further 2 minutes or until soft. Remove from pan.
2.In the same pan, cook onion with the remaining tablespoon of the water, stirring, over medium heat, for about 3 minutes or until onion softens. Add curry paste; cook, stirring, for about 1 minute or until mixture is fragrant
3.Add the extra water, carrot, cauliflower and lentils; bring to the boil. Reduce heat; simmer, covered, for about 5 minutes.
4.Add zucchini to pan; cook, uncovered, for a further 5 minutes. Add snow peas and eggplant to pan. Cook, stirring, until lentils are tender; season.
5.Cook pappadums according to directions on packet.
6.Sprinkle dhal with coriander. Serve with pappadums.
Substitute any of your favourite vegetables if you prefer them to the ones suggested in this recipe. A hot curry paste will boost the flavour, however, you can use any curry paste you like.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
French onion pork schnitzel with stroganoff sauce
Brought to you by Australian Pork
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%