1 cup Red Lentils
1 Large Brown Onion
1 Can Coconut Milk
1 cup Peas
1 Carrot, chopped into small pieces
2 cups Water
1 Large Desertspoon of BushBBQs Outback Bush Curry
Extras
½ Cup Cashew Nuts
Natural Yoghurt
Freshly Chopped Coriander
Mango Chutney
1
Lightly pan fry the brown onion in some oil
Add the Outback Bush Curry and fry together
Add lentils
Add Coconut Milk
Add Peas and Carrots
Add Water
Simmer gently for approx 10 minutes, until lentils are cooked
Add more water if curry is too thick to get the right consistency
I often just turn off the gas and leave for the water to absorb and eat when ready. If you like a really hot curry add some chopped dried chillis to taste.
Put curry onto a plate and add the Optional Extras
and serve with rice and a crispy green salad
Ingredients
1 cup Red Lentils
1 Large Brown Onion
1 Can Coconut Milk
1 cup Peas
1 Carrot, chopped into small pieces
2 cups Water
1 Large Desertspoon of BushBBQs Outback Bush Curry
Extras
½ Cup Cashew Nuts
Natural Yoghurt
Freshly Chopped Coriander
Mango Chutney
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