Flavoursome vegetarian dish.
Ingredients
- ½ butternut
- 1 orange kumara
- 1 red onion
- dash of oil
- 1½ tblsp korma paste
- 400 ml can coconut cream
- 1 cup vegetable stock
- rind and juice of 1 lime
- ¼ tsp Angostura bitters
- 2 tblsp chopped fresh thyme
- salt and pepper to season
- 200 gram cooked green beans
- toasted slivered almonds
- 2 cups cooked long grain rice
- 400 gram can drained and rinsed lentils
Method
- Peel and chop butternut and orange kumara into 3cm pieces. Peel and slice red onion.
- Pan fry with a dash of oil in a large, deep, non-stick frying pan until lightly coloured. Add korma paste and cook, stirring, for 1 minute.
- Pour over coconut cream and vegetable stock, mix well, cover and simmer for 12-15 minutes until tender.
- Add the rind and juice of lime, Angostura bitters and thyme. Season with salt and pepper.
- Add green beans, sprinkle with almonds and serve with rice mixed with the can of lentils.
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