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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A fabulous recipe from Australia's Hot & Spicy Cooking book. My ex-husband and I fought over who'd get this grocery store purchased magazine-book! I haven't found a dud in this book yet! :) Ingredients:
2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons ghee |
1/2 cup chopped green onion |
4 carrots, thinly sliced |
4 stalks celery, cut into 1-inch lengths (2 cm lengths) |
1 1/2 teaspoons curry powder |
1 tablespoon wholemeal flour |
4 cups vegetables or 4 cups chicken stock |
1/2 cup peanut butter |
1/2 small cauliflower, broken into florets |
3/4 cup split red lentils |
1/2 bunch spinach, washed and finely shredded (approximately 5 leaves) |
1/4 cup natural yoghurt |
salt |
pepper |
Directions:
1. In a heavy-based saucepan, heat butter, margarine or ghee. Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes.
2. Remove pan from heat. Stir in curry powder and flour, mixing well. Return pan to heat, cook for 1 minute then gradually add stock. Cook, stirring until sauce boils and thickens, about 3 minutes.
3. Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender.
4. Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly.
5. Add yogurt and season to tase with salt and pepper. Continue cooking until heated through, about 2 minutes.
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