This vegetarian recipe for spiced vegetable curry has sweet potato, almonds and coconut milk to make it sweet and creamy. The veg are simmered gently until they are all infused with the delicious mild curry taste and, because it uses tinned lentils, it's ready to enjoy in half an hour.
Serves 4
Ready in 25-30 minutes
Per serving:
582kcals
37.2g fat (9.9g saturated)
21.2g protein
42.4g carbs
10.7g sugar
1.3g salt
1. Heat the oil in a large saucepan and sauté the onion and garlic for 5-6 minutes, until softened. Stir in the curry paste and fry for 2 minutes.
2. Add the coconut milk, stock, beans, potato, corn and cauliflower. Bring to the boil, cover and simmer for 10 minutes, until the vegetables are just tender.
3. Season to taste, then stir in the ground almonds and lentils. Simmer for a few minutes more until warmed through. Serve with plain boiled rice
© delicious. magazine
A blend of Australian Semillon-Chardonnay is good here as the fruity, buttery character chimes in well with the creamy flavours
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