Vegan dishes require careful consideration…does it contain protein? An iron-rich ingredient? What about something to assist in iron absorption? Is it a complete meal- so does it also contain vegetables, fats, and carbohydrates? And is it as delicious as its meat counterpart? In this case, yes to all the above! Boasting lentils and mushrooms for protein, iron-rich spinach and vitamin C containing tomatoes (assisting in the absorption of iron), this dish further includes nutrients from the butternut/pumpkin, and various herbs and spices, all resulting in a warm, comfort dish. Enjoy with rice.
Heat the oil in a large pan over medium heat.
Add onion and cook for 3-4 minutes until softened.
Add the garlic, ginger, curry paste and tomato paste, and cook for 1-2 minutes until fragrant.
Add mushrooms and tomato halves, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk.
Rinse out coconut milk can with 125ml (1/2 cup) water and add to pan. Increase the heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused.
Add the butternut and cook for 10 - 15 minutes or until just tender. Stir through the spinach and cook for a further minute or until wilted.
Serve the curry with steamed Golden Delight Basmati rice and sprinkled with coriander and chilli.
Tip: The butternut can be substituted for pumpkin, depending on seasonality. You can halve the curry paste if you prefer a milder curry. Additional vegetables such as bell peppers and baby marrows can be added to the dish without affecting the flavours. This freezes well.
Ingredients
Directions
Heat the oil in a large pan over medium heat.
Add onion and cook for 3-4 minutes until softened.
Add the garlic, ginger, curry paste and tomato paste, and cook for 1-2 minutes until fragrant.
Add mushrooms and tomato halves, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk.
Rinse out coconut milk can with 125ml (1/2 cup) water and add to pan. Increase the heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused.
Add the butternut and cook for 10 - 15 minutes or until just tender. Stir through the spinach and cook for a further minute or until wilted.
Serve the curry with steamed Golden Delight Basmati rice and sprinkled with coriander and chilli.
Tip: The butternut can be substituted for pumpkin, depending on seasonality. You can halve the curry paste if you prefer a milder curry. Additional vegetables such as bell peppers and baby marrows can be added to the dish without affecting the flavours. This freezes well.