Creamy Coconut, Lentil & Freekeh Curry

Name: Creamy Coconut, Lentil & Freekeh Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 tbs butter; 1 large brown onion, finely chopped; 4 garlic cloves, finely chopped; 1 heaped tbs ginger, finely grated; 2 tbs McKenzie's Curry Powder; 1/2 tsp turmeric powder; 375g McKenzie's Fibre Superblend - Lentils & Freekeh; 400ml coconut milk; 400g canned tomatoes, crushed; 3 cups water; 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder; 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder; coriander leaves and lime slices, to garnish

www.mckenziesfoods.com.au

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Prep Time: 10

Cook Time: 45

Total: 55

Servings: 4

Instructions

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Step 1 In a large pot, heat butter and cook onion for 5 minutes until softened and lightly golden. Add garlic and ginger and cook for another minute. Add curry powder and turmeric and stir for 1 minute until fragrant. Step 2 Add the Superblend Fibre mix, coconut milk, tomatoes and water and stir well. Bring to a boil, then lower heat. With the lid on, simmer gently for 30 minutes, stirring occasionally. Then remove the lid and simmer for a further 10 minutes to reduce the sauce. Step 3 Season to taste with salt and pepper and divide into 4 dishes. Garnish with lime and coriander leaves. Serve with rice and naan bread

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