Ingredients
- 1 onion (small red or brown onions, cut into thin wedges)
- 1 tablespoon ginger root (finely grated)
- 2 garlic cloves (minced or finely chopped)
- 1 tablespoon curry paste (massaman curry paste, or more to taste)
- 1 tin (400 ml) coconut milk (shaken)
- 90 grams capsicums (2 capsicums, red or yellow, seeds and membranes removed and discarded and coarsley chopped)
- 200 grams mushrooms (Swiss brown or button, quartered)
- 1 tin (400 grams) lentils (brown lentils, drained and rinsed)
- 125 grams snap peas (ends trimmed and halved, snow peas)
- 1 lime, whole (quartered)
- 1 teaspoon granulated sugar
- 2 teaspoons soy sauce (or fish sauce)
- Steamed jasmine rice, to serve
- Coriander leaves, to serve (optional)
How to Make
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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.
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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).
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Step 3: Taste, add more sugar, lime juice or soy to balance the flavours.
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Step 4: Serve with the rice, with the coriander scattered on top and the remaining lime for squeezing over.
We hope you enjoy this recipe!
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