Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Vegetable and lentil curry
Ingredients
- 2 teaspoons vegetable oil
- 1 medium red onion, cut into wedges
- 1 garlic clove, crushed
- 2 tablespoons mild curry paste
- 1 medium red capsicum, cut into 3cm pieces
- 300g cauliflower, cut into small florets
- 150g button mushrooms, quartered
- 2 baby eggplant, sliced
- 415g can crushed tomatoes
- 1 cup Campbell's Real Stock Vegetable
- 150g green beans, trimmed
- 400g can brown lentils, drained, rinsed
- Fresh coriander leaves, plain yoghurt and steamed rice, to serve
Chrome Extension
