Thai red veg curry

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Serves 4 : Very easy : Very quick

Ingredients
I red onion, finely chopped
2 stalks of celery
1 tsp crushed ginger
2 Tblsp red curry paste
200gm butternut chunks
1 cup red lentils
2 cups veg stock
4 courgettes, thickly sliced
100ml double strength fat free milk*

240gm rice

4 poppadums (microwaved over a bowl)

Method
Cook the rice in lightly salted water (or veg stock).
Drain once tender and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion and celery until they soften.
Add the garlic and curry paste and cook for 30 seconds.

Add the butternut chunks, lentils and stock.
Cover and simmer for 15 – 20 minutes.
Now toss in the courgettes, beans and milk and stir.
Cover and simmer for another 5 minutes.

Spoon the curry into a shaped poppadum and serve with the rice.

*Make double strength milk by mixing 50ml fat free milk powder with100ml of water.

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