Cheap vege curry

Instructions

Step 1: Spray a saucepan with oil and place over a medium-
high heat. Cook onion for 5 minutes, or until soft. Add curry
paste and cook, stirring, until fragrant.

Step 2: Add lentils, tomatoes and 1/2 cup water. Bring to the
boil. Reduce heat to medium-low. Simmer for 15 minutes, or
until sauce has thickened. Add beans. Cook for 3-4 minutes
until tender.

Step 3: Just before serving, stir in two-thirds of the coriander.
Serve curry over rice, topped with yoghurt (if using) and
remaining coriander.

Recipe Information

Portions: 4
Time to make: 30 minutes
Total cost of all ingredients: $8.80 / $2.20 per serve
Gluten-free (or can be made gluten-free*)
High calcium
High fibre
Low fat
Low sodium
Vegetarian

Ingredients

Cooking oil spray1 onion, thinly sliced
1 tablespoon red curry paste
400g can lentils, drained, rinsed
2 x 420g cans no-added-salt diced tomatoes
250g green beans, chopped
1/2 cup finely-chopped fresh coriander
1 1/2 cups jasmine rice, cooked (to make 4 cups cooked rice)
400g low-fat plain yoghurt (optional)

Nutrition Information

per serve

Energy 1780 kJ (429 Cals)
Protein 17g
Fat 5g
- saturated 1g
Carbohydrates 80g
- sugars 14g
Dietary Fibre 8g
Sodium 310mg
Calcium 260mg
Iron 3.5mg