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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 teaspoon(s) canola oil |
1 medium brown onion, chopped |
2 clove(s) garlic, crushed |
1 tablespoon(s) fresh ginger, grated |
1/3 cup(s) (100g) mild indian curry paste |
3 cup(s) (750ml) vegetable stock |
400 grams can diced tomato |
1 medium red capsicum, cut into 3 cm pieces |
2/3 cup(s) (130g) red lentils, rinsed and drained |
600 gram cauliflower, cut into florets |
1 cup(s) frozen corn kernels |
400 gram can of chickpeas, rinsed and drained |
12 mini pappadums |
200 gram tub of low fat natural yogurt |
2 tablespoon(s) finely chopped fresh mint leaves |
2 cup(s) (350g) steamed basmati rice to serve |
Directions:
1. Place oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger and curry paste and cook for 30 seconds.
2. Add stock and tomatoes and bring to the boil. Add capsicum, lentils, cauliflower and corn. Reduce heat and simmer, covered, for 25-30 minutes or until cauliflower is tender. Add the chickpeas, stirring to heat through.
3. Lightly spray pappadums with oil. Place 6 at a time on paper towels, then microwave on high for 40-50 seconds.
4. Combine yogurt and mint. Divide steamed rice among serving bowls, then top with curry and a dollop of minted yogurt. Serve curry with pappadums on the side.
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