Serves 4

Spiced vegetable curry recipe

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Ready in 25-30 minutes

1 tbsp vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
5 tbsp mild curry paste
400ml can coconut milk
150ml vegetable stock
125g fine green beans, trimmed
1 large sweet potato, cut into chunks
175g baby corn, halved lengthways
1/2 small cauliflower (about 375g), broken into small florets
100g ground almonds
410g can green lentils, drained

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1. Heat the oil in a large saucepan and sauté the onion and garlic for 5-6 minutes, until softened. Stir in the curry paste and fry for 2 minutes.
2. Add the coconut milk, stock, beans, potato, corn and cauliflower. Bring to the boil, cover and simmer for 10 minutes, until the vegetables are just tender.
3. Season to taste, then stir in the ground almonds and lentils. Simmer for a few minutes more until warmed through. Serve with plain boiled rice

Nutritional info

Per serving: 582kcals, 37.2g fat (9.9g saturated), 21.2g protein, 42.4g carbs, 10.7g sugar, 1.3g salt

Wine Recommendation

Wine note: a blend of Australian Semillon-Chardonnay is good here as the fruity, buttery character chimes in well with the creamy flavours

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