Brown Lentil & Vegetable Massaman Curry
Recipe: #29831
June 26, 2018
Categories: Curries, Beans, Onions, Peppers, Indian, Potluck, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (296.1 g)
- Calories 479.7
- Total Fat - 3.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 3.7 mg
- Sodium - 372.4 mg
- Total Carbohydrate - 84.5 g
- Dietary Fiber - 33.5 g
- Sugars - 6.5 g
- Protein - 30.7 g
- Calcium - 150.6 mg
- Iron - 9 mg
- Vitamin C - 12.7 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Put the onion, ginger, garlic, curry paste and coconut milk into the slow cooker and stir to combine and then add the capsicums, mushrooms and lentils and cook on low for 3 hours.
Step 2
Add the peas and cook for 5 to 10 minutes until just tender and then stir in the juice of 1 lime quarter, the sugar and soy sauce (or fish sauce if using).
Step 3
Taste, add more sugar, lime juice or soy to balance the flavours.
Step 4
Serve with the rice, with the coriander scattered on top and the remaining lime for squeezing over.
Tips
No special items needed.
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