#WFD – Quick Bean and Lentil Bunny Chow
Hollow out the bread loaf halves, spoon the hot curry into the hollows and garnish with fresh coriander leaves.
POLOKWANE – A super-easy vegetarian curry recipe that’s rich in flavour and goodness.
What’s for Dinner says this hearty meal is a fabulous option for a family dinner on Meat-Free Mondays, and takes just 35 minutes from start to finish.
Ingredients
– 30ml unsalted butter
– 30ml oil
– 1 cup chopped celery
– 1 cup chopped carrots
– 30ml hot curry powder
– 1 x Knorr Tomato Base Dry Cook-In Sauce
– 1 x KNORR Vegetable Stock Pot
– 500ml water
– 1 x 400g tin coconut milk
– 1 x 400g tin lentils, drained
– 2 x 400g tins broad beans, drained
– salt and milled black pepper
– 2 white bread loaves, halved
– fresh coriander leaves, to garnish
Method
– Place the butter and oil into pot. Add the celery and carrots and cook over a medium heat until the vegetables soften and begin to caramelise slightly.
– Stir in the curry powder and the contents of the sachet of KNORR Tomato Base Dry Cook-in-Sauce, followed by the Knorr Vegetable Stock Pot, water and coconut milk.Cook for 5 minutes, or until the sauce starts to thicken. Add the lentils and broad beans and cook for a further 10 minutes. Season to taste with salt and pepper.
– Hollow out the bread loaf halves, spoon the hot curry into the hollows and garnish with fresh coriander leaves. Serve immediately.
