This is lovely and so easy.
Lentil and Vegetable Butter Curry
An easy and tasty dish – served with rice or rolled in flat bread. Good just by itself, or as part of an Indian meal.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 1 onion, peeled and diced
- 750g winter root vegetables (select from pumpkin, carrots, parsnips, potatoes and kumara)
- 405g can Wattie's Creamy Butter Chicken Curry Sauce
- 1/2 cup water
- 100 g green beans, trimmed and sliced
- 400g can Craig's Lentils, well rinsed and drained
- 2 Tbsp cream
- 2 Tbsp chopped fresh coriander or parsley
Method
1. Brown the onion in a dash oil in a deep lidded frying pan. Peel and dice the winter root vegetables, add to the pan and toss quickly.
2. Stir in the Wattie’s Butter Chicken Curry Sauce and water and, cover and simmer for 15 minutes.
3. Scatter over the beans and the well-rinsed Craig’s Lentils , cover and simmer a further 5-8 minutes or until all the vegetables are tender.
4. Stir in the cream and chopped herbs.
Serve rolled in Lebanese naan bread or flour tortillas or accompany with rice.
