Serves
4
Prep
10
mins
Cooking
45
mins
Creamy Coconut, Lentil & Freekeh Curry
Directions
Step 1
In a large pot, heat butter and cook onion for 5 minutes until softened and lightly golden. Add garlic and ginger and cook for another minute. Add curry powder and turmeric and stir for 1 minute until fragrant.
Step 2
Add the Superblend Fibre mix, coconut milk, tomatoes and water and stir well. Bring to a boil, then lower heat. With the lid on, simmer gently for 30 minutes, stirring occasionally. Then remove the lid and simmer for a further 10 minutes to reduce the sauce.
Step 3
Season to taste with salt and pepper and divide into 4 dishes. Garnish with lime and coriander leaves. Serve with rice and naan bread
Ingredients
- 3 tbs butter
- 1 large brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 heaped tbs ginger, finely grated
- 2 tbs McKenzie's Curry Powder
- 1/2 tsp turmeric powder
- 375g McKenzie's Fibre Superblend - Lentils & Freekeh
- 400ml coconut milk
- 400g canned tomatoes, crushed
- 3 cups water
- 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder
- coriander leaves and lime slices, to garnish
