September 30, 2016 / Lyn Jones / 0 Comments
serves 4
Ingredients
- 1 tbsp oil
- 2 tbs mild curry paste
- 500 ml vegetable stock
- 500g potatoes, chopped into 2cm pieces
- 500g sweet potato, chopped into 2cm pieces
- 1 cup McKenzie’s Red Lentils
- 1/2 cup McKenzie’s Chick Peas, prepared and cooked
- 1/2 cup frozen peas
- 100g baby spinach
- 2 tbs coconut milk
- 1/4 cup McKenzie’s Toasted Coconut Chips or slivered almonds
Step 1
Heat oil in a saucepan and cook curry paste over medium heat for 1 minute.
Step 2
Add stock, potatoes and red lentils and bring to the boil, while stirring occasionally. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Step 3
Stir in prepared chick peas, frozen peas, baby spinach and coconut milk. Cook for another 3 minutes. Top with toasted coconut chips. Serve.
September 30, 2016 / Lyn Jones / 0 Comments
Serves 6
Ingredients
- 1 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp garam masala
- 2 tsps ground cumin
- 2 tsps mustard seeds
- 2 cups long grain brown rice
- 1 cup McKenzie’s French Style Lentils
- 5 cups chicken stock
- 1/2 cup McKenzie’s Slivered Almonds, toasted
- 1/2 cup brazil nuts, toasted
- 1/2 cup currants (optional)
Directions
Step 1
Heat oil in large frypan or saucepan. Add onion and stir over low heat until soft. Add garlic and cook, stirring for another minute.
Step 2
Add spices and mustard seeds and cook for a further minute, stirring continuously until aroma is released.
Step 3
Stir in rice and lentils. Add stock and bring to the boil. Reduce to low heat and simmer, covered, for 40 minutes or until rice and lentils are cooked.
Step 4
Stir through nuts and currants, season to taste and serve.
Tips
- Baby spinach leaves could also be stirred through just before serving to add colour as well as extra fibre and iron.
- Serve as a side with grilled chicken breast and steamed vegetables such as broccoli, carrots and snow peas.