We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – Low fat veggie curry
Low Fat Veggie Curry
1 cup uncooked red lentils
3 teaspoons oil
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons gluten free curry paste
1 eggplant, cut into 2cm cubes
2 cups salt-reduced, gluten free vegetable stock
2 cups water
500g sweet or Desiree potatoes, peeled and cut into bite-sized pieces
400g tin low salt crushed tomatoes
2 large carrots, chopped
2 cups frozen peas or green beans chopped into 3cm pieces
250g button mushrooms, sliced
1 cup brown rice
In a bowl, soak lentils in water for 15 minutes.
Meanwhile, heat oil in a large saucepan over a low heat. Add onion and garlic and cook, stirring continuously, until soft. Add curry paste and cook for 25 seconds taking care not to burn. Add eggplant. Stir and cook for 1 minute.
Pour in stock and water.
Rinse and drain lentils and add to eggplant-stock mix. Cook, covered, for 5 minutes.
Add potatoes, tinned tomatoes, carrots, peas/beans and mushrooms. Bring to the boil, reduce heat and simmer, covered for 15 minutes or until vegetables are soft and lentils are tender. Add extra water during the cooking process if necessary.
While vegetable mix is cooking, prepare rice according to packet instructions.
Serve curry with brown rice. Top with flat leaf parsley and natural yoghurt if desired.
This curry also goes well with couscous.