Full ingredients list:
1 medium brown onion, diced
1 medium carrot, diced
2 yellow or red capsicums, diced
1 tablespoon mild curry powder
2 1/2 cups reduced-salt vegetable stock
420g can no-added-salt chickpeas, rinsed, drained
3/4 cup dried red lentils, rinsed
450g pouch microwavable brown rice
1/2 cup reduced-fat plain yoghurt, to serve
chopped coriander leaves, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Place a non-stick frying pan over medium-high heat and spray with olive oil. Add onion, carrot and capsicum, and cook, stirring, for 5 minutes, or until softened.
Step 2Stir in curry powder, then add stock, chickpeas and lentils with 1 cup of water. Bring to the boil, then reduce heat and simmer for 15–20 minutes, or until lentils are cooked and curry has thickened.
Step 3Heat rice according to packet instructions. Serve curry over rice with a dollop of yoghurt and chopped coriander, if desired.
About this recipe
First published: May 2016