Name: Red curry lentils
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), quartered; 2 tablespoon red curry paste; 800 gram canned brown lentils, drained, rinsed; 1 cup (250ml) vegetable stock; 200 gram green beans, halved; 2 tablespoon lime juice; 2/3 cup (190g) yoghurt

Red curry lentils

If red curry paste is a little too fiery for your taste buds, use a milder curry paste, or less of the red curry paste.

Ingredients

1 tablespoon olive oil

1 brown onion (150g), quartered

2 tablespoon red curry paste

800 gram canned brown lentils, drained, rinsed

1 cup (250ml) vegetable stock

200 gram green beans, halved

2 tablespoon lime juice

2/3 cup (190g) yoghurt

Method

1.Heat oil in a medium saucepan over medium heat; cook onion, stirring, until soft. Add paste; cook, stirring, until fragrant. Add lentils and stock; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until stock has thickened.

2.Add beans; simmer 2 minutes. Remove from heat; stir in juice. Season to taste.

3.Divide curry among serving bowls; serve topped with yoghurt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related