Oat & Lentil Curry — Farm to Fork

Name: Oat & Lentil Curry — Farm to Fork
Cuisine: Asian, Indian
Ingredients: 1 cup red split lentils, soaked in cold water for 30 mins; 1 red onion, sliced thinly; 2 garlic cloves, sliced thinly; 1 small piece of ginger sliced thinly; 1 tbsp cumin seeds; 1 tsp mustard seeds; 1 tsp garam masala; 1 tsp turmeric; 1 tsp chilli flakes; 2 sprigs curry leaves; 1 tin (400 g) Coles diced tomatoes; 1 cup Red Tractor Australian organic creamy style rolled oats; 1 1/2 ltr Coles vegetable stock; 2 fresh tomatoes, diced; ½ bunch coriander, chopped; 1 sprigs curry leaf, fried

3 steps

Recipe By Michael Weldon Ingredients 1 cup red split lentils, soaked in cold water for 30 mins 1 red onion, sliced thinly 2 garlic cloves, sliced thinly 1 small piece of ginger sliced thinly 1 tbsp cumin seeds 1 tsp mustard seeds 1 tsp garam masala 1 tsp turmeric 1 tsp

Updated at: Thu, 17 Aug 2023 11:35:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1359.8 kcal (68%)

Total Fat15.5 g (22%)

Carbs242.4 g (93%)

Sugars34.8 g (39%)

Protein74.9 g (150%)

Sodium4967.5 mg (248%)

Fiber38.6 g (138%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupred split lentils

soaked in cold water for 30 mins

1 pieceginger

1 Tbspcumin seeds

1 tspmustard seeds

1 tspgaram masala

1 tspturmeric

1 tspchilli flakes

2 sprigscurry leaves

1 x 400gdiced tomatoes

tin

1 cuprolled oats

organic, creamy style

1.5 ltrvegetable stock

2fresh tomatoes

diced

0.5 bunchcoriander

chopped

1 sprigscurry leaf

fried

Instructions

Step 1

In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.

Step 2

Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.

Step 3

Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.