Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Curried Vegies and Ginger Yoghurt
- Preparation Time:
25 minutes
- Per Serve:
1180 kJ (280 cal). Protein 16 g. Fat 11 g. Saturated fat 6 g. Carbohydrate 25 g. Total Sugars 9 g. Sodium 510 mg. Potassium 920 mg. Calcium 140 mg.
Iron 4.5 mg. Fibre 10 g.
- Cooking Time:
40 minutes
- Serves:
6
Ingredients:
yoghurt
3 tsp fresh ginger, grated
1 shallot, sliced thinly
150 g low-fat, natural yoghurt
1 tbsp lemon juice
vegetables
1 tbsp olive oil
1 large onion, chopped
2 tsp fresh ginger, grated
1 1⁄2 tsp ground cumin
1 1⁄2 tsp turmeric
400 g can crushed tomatoes
3 cups water
1 1⁄2 x 10 g vegetable-stock cubes
1 1⁄2 cups dried red lentils
150 g broccoli flowerets
100 g cauliflower flowerets
150 g green beans, halved
100 g carrot, sliced
3⁄4 cup lite coconut milk
Instructions:
1. Mix together all the ginger yoghurt ingredients. Refrigerate.
2. Heat oil in a large saucepan. Add onion and sauté until soft. Add ginger, cumin, turmeric and cook until aromatic.
3. Add tomatoes, water, stock cubes and lentils. Bring to boil, then reduce heat and simmer for 15 minutes or until lentils are tender.
4. Stir through vegetables and coconut milk; simmer 10 minutes. Serve with Basmati rice,
pappadums and ginger yoghurt. Serves 6.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
