Plant-Based
The perfect balance of earthy, cumin, black pepper and the citrus undertones of fresh coriander in a traditional Goan green curry!
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Heat a large frypan over medium-high heat with 1 tbsp oil. Slice and add onion. Cook for 3-4 minutes until softened.
3. Wedge tomatoes. Dice potatoes (2cm dice). Add to pan along with lentils and curry paste. Sauté for 3 minutes until fragrant. Stir in coconut milk and 1 1/2 cups water. Cover and simmer for 10 minutes.
4. Trim and halve beans, slice capsicum. Add to pan as you go. Cover and simmer for a further 5 minutes until just tender. Season with salt and pepper to taste.
5. Divide curry and rice among bowls.
NOTES
Use coconut oil for extra flavour
2. Heat a large frypan over medium-high heat with 1 tbsp oil. Slice and add onion. Cook for 3-4 minutes until softened.
3. Wedge tomatoes. Dice potatoes (2cm dice). Add to pan along with lentils and curry paste. Sauté for 3 minutes until fragrant. Stir in coconut milk and 1 1/2 cups water. Cover and simmer for 10 minutes.
4. Trim and halve beans, slice capsicum. Add to pan as you go. Cover and simmer for a further 5 minutes until just tender. Season with salt and pepper to taste.
5. Divide curry and rice among bowls.
NOTES
Use coconut oil for extra flavour
Brown rice, 300g
Brown onion, 1/2 *
Tomatoes, 2
Potatoes, 2
Red lentils, 1 packet (150g)
Green curry paste, 1 jar
Coconut milk, 165ml
Green beans, 1/2 bag (125g) *
Green capsicum, 1
FROM YOUR PANTRY
Oil (for cooking), salt, pepper

Brown onion, 1/2 *
Tomatoes, 2
Potatoes, 2
Red lentils, 1 packet (150g)
Green curry paste, 1 jar
Coconut milk, 165ml
Green beans, 1/2 bag (125g) *
Green capsicum, 1
FROM YOUR PANTRY
Oil (for cooking), salt, pepper

