Poke Bowl
March 7, 2020
Lisa’s rainbow rice salad
November 7, 2020Baked vegetable curry with coconut milk & lentils
Baked vegetable curry with lentils and coconut cream
Instructions
1. Pre-heat the oven to 200 ˚C.
2. Heat oil and add the first lot of ingredients
3. Add the onions and cook for about 5-8 minutes, till soft
4. Add the ginger, garlic, masala and salt and fry for about 5 minutes
5. Lightly oil a casserole dish and layer all the vegetables with the onion, add orange juice and peel/zest, cinnamon, and drizzle over the coconut cream
6. Cover with foil and bake covered at 200 ˚C for 40 minutes, remove foil and bake for a further 30 minutes or until browned on top and thickened…
7. Scatter with coriander
8. Cook’s notes: A tin of butter beans can be added to the bottom of the casserole dish.
Ingredients:
1 tsp grated ginger
2 tsp Durban masala
2 tsp garlic
2 tsp salt
3 large onions quartered and sliced
¼ cup canola oil/coconut oil or ghee
2 cinnamon sticks, 1 tsp mustard seeds, 1 tsp jeera seeds
¼ cup canola oil/coconut oil or ghee
500g butternut pieces and 500g sweet potato pieces
1 tin of lentils, drained and rinsed
Juice of 2 oranges and peel or zest of 1 orange (no pith)
½ tsp ground cinnamon
