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

1. Peel and chop butternut and orange kumara into 3cm pieces. Peel and slice red onion.
2. 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.
3. Pour over coconut cream and vegetable stock, mix well, cover and simmer for 12-15 minutes until tender.
4. Add the rind and juice of lime, Angostura bitters and thyme. Season with salt and pepper.
5. Add green beans, sprinkle with almonds and serve with rice mixed with the can of lentils.