Coconut and lemongrass curry bowl

Current rating: 0 (0 ratings)
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. 

Love this recipe? It’s just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…

Description

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

Love this recipe? It’s just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…

  • 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

View nutrition information per serve

  1. Heat oil in a large saucepan and saute garlic and ginger, shallots and capsicum.
  2. Add spices and cook for 1 minute.
  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. Fold through baby spinach leaves. Add lime to taste. Heat through.

Tips

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

Tips

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

Nutrition Information