Veggie Lentil Curry

Time: 45mins Serves: 2 Level: Easy

Ingredients

- ½ Medium Cauliflower Chopped

- ½ Red Pepper Chopped

- 70g Sugar Snap Peas (cut in half)

- 70g Baby Corn (cut in half)

- ½ Green Chilli (diced)

- 400g Tin Chopped Tomatoes

- 100g Green Lentils

- 200ml Coconut Milk Alternative

- ¼ Onion (diced)

- 1 Garlic Clove (diced)

- 2tbsp Coconut Oil

- ½ tsp Turmeric

- 1tsp Paprika

- 2tbsp Garam Masala Paste

Method

1. Heat the oil in a pan and cook the garlic and onion for 1 minute or until the onion turns golden.

2. Add the prepared vegetables to the pan and mix the oil, garlic and onion together. Add the tinned tomatoes and ¼ cup of water.

3. Add the lentils, turmeric, paprika and paste. Stir together, cover and leave for 15mins.

4. Add 200ml of coconut milk and simmer for 15mins or until the liquid reduces.

5. Serve and enjoy!

Optional; serve with organic rice.

Top Tip; freeze cauliflower and coconut milk for the next time.