1 onion, sliced
2 tsp crushed garlic
2 tsp grated ginger
¼ cup korma or other mild Indian curry paste
1 cup red lentils
1 L salt-reduced vegetable stock
1 small cauliflower, cut into florets
250 g green beans, trimmed and steamed
1 cup no-fat natural yoghurt
juice of 1 lemon
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh coriander
1 Lebanese cucumber, grated
2 cups cooked brown rice
- Heat a large saucepan over a medium heat and spray with olive oil. Add onion, garlic and ginger and cook for 2-3 min. Add curry paste and lentils and stir for 1 min. Add stock, bring to a simmer and cook for 15 min.
- Add the cauliflower and bring to a boil. Reduce heat to low, cover with a lid and simmer for 8-10 min, stirring occasionally until cauliflower is just tender. Add beans and cook for a further 1 minute.
- Combine yoghurt, lemon juice and herbs. Season to taste, stir half through the curry and add cucumber to the remaining portion and set aside. Divide rice and curry between bowls. Serve with cucumber yoghurt. Garnish with coriander sprigs if desired.