Ingredients
1 large onion (red or brown or 4 shallots/spring onions)
3 cloves garlic
1 teaspoon grated ginger root
1 teaspoon black mustard seeds
1 bay leaf
1 teaspoon oil
2 generous teaspoons curry paste or favourite mix
500ml vegetable stock
cup chopped pumpkin (or carrots)
1 small tin light coconut milk
2 cups chopped silverbeet
1 cup red lentils
Method
Saute onions, ginger, garlic, mustard seeds and bay leaves in oil.
Add curry paste/mix and lentils and dry fry for a few minutes … stir constantly.
Add liquid stock and pumpkin/carrot.
Add coconut milk (or not if you don’t like it!).
Cook 20 minutes in heavy bottomed pan. Stir often to prevent sticking.
You might need to add a bit more liquid.
Add silverbeet and stir for 2 minutes before removing from heat.
Serve with rice or cous cous or in a wrap with some fresh greens.
Author
Rachel Bishop
Greensborough