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Coconut and lemongrass curry bowl

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

    Method

    1. Step 1

      Heat oil in a large saucepan and saute garlic and ginger, shallots and capsicum.

    2. Step 2

      Add spices and cook for 1 minute.

    3. 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.

    4. 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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