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COOK’s most popular recipe:

Baked vegetable curry with coconut milk & lentils

Baked vegetable curry with lentils and coconut cream


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.