Coconut and lemongrass curry bowl

Name: Coconut and lemongrass curry bowl
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 tbs oil; 1 clove garlic, crushed; 2 tsp grated ginger; 2 shallots, sliced; 1 red capsicum, thinly sliced; 1 tbs cumin seeds; 2 tsp coriander seeds; 2 tsp turmeric; 1 stick lemongrass, crushed and finely chopped; 1 cup dried red lentils, rinsed and drained; 250g punnet cherry tomatoes, halved; 400ml can lite coconut milk; 1L reduced salt vegetable stock; 2 cups baby spinach; 1 tbs lime juice

Serves: 4

Prep: 10

Cook: 15

A meal in one tasty package. Vibrant colours and flavours make up this quick-to-prepare dish bursting with goodness.

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Ingredients

1 tbs oil
1 clove garlic, crushed
2 tsp grated ginger
2 shallots, sliced
1 red capsicum, thinly sliced
1 tbs cumin seeds
2 tsp coriander seeds
2 tsp turmeric
1 stick lemongrass, crushed and finely chopped
1 cup dried red lentils, rinsed and drained
250g punnet cherry tomatoes, halved
400ml can lite coconut milk
1L reduced salt vegetable stock
2 cups baby spinach
1 tbs lime juice

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 1
Heat oil in a large saucepan and saute garlic and ginger, shallots and capsicum.
Step 2
Add spices and cook for 1 minute.
Step 3
Stir through lemongrass, lentils, tomatoes, coconut milk and stock. Bring mixture to the boil then reduce heat and simmer for 10 minutes or until lentils are cooked.
Step 4
Fold through baby spinach leaves. Add lime to taste. Heat through.

Tips

Cumin and coriander seeds can be replaced with ground cumin and coriander.

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