Lentil lasagne with cucumber and herb salsa
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Whip up this plant-based Massaman curry – a fragrant Thai-inspired dish with creamy coconut, vegetables, and warming spices.
Ingredients:
50ml coconut milk
50ml water
200g sweet potato, peeled and diced
200g broccoli, washed and cut into mini florets
400g chickpeas, drained
1 large onion, finely chopped
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
300ml tomato passata
Directions:
Prep
To prepare the massaman paste, blend together the onions with all the spices and oil.
Method for massaman curry
- In a large saucepan, add the spiced onions and cook off until soft.
- Add the diced sweet potato and cook until they begin to soften.
- Add the broccoli, chickpeas, coconut milk and tomato passata.
- Stir well and simmer until the vegetables and chickpeas are cooked through and the sauce has thickened.
- Serve the curry and rice separately.
Coconut rice
- Rinse the rice under cold water.
- Mix equal quantities of coconut milk and water, following the instructions for the quantity for rice.
- Bring the water and coconut milk to a boil.
- Add the rice, bring to a simmer and cover until the liquid is absorbed and the rice is tender.
- Remove the rice from the heat and allow it to steam to ensure the rice is fluffy.