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Palm Tree Hearts
Coconut Vegetable Curry
Servings : 4
Total Time : 30 mins
340g can Green Giant Sweet Corn
1 medium onion
1 clove garlic
½ butternut squash (approx 500g)
350g/12oz cauliflower florets
40g/1½oz red lentils
1 tbsp sunflower oil
1 tbsp Madras curry paste
400ml can reduced fat coconut milk
300ml/½ pint vegetable stock
Large saucepan or saute pan
This cracking coconut curry is packed with fascinating flavors and great tasting vegetables.
Peel and chop the onion, crush the garlic. Remove the seeds from the squash, cut away the skin then cut into 2.5cm/1” chunks.
If the cauliflower florets are large, cut in half. Put the lentils in a sieve and rinse.
Heat the oil in a large pan, add the onion and cook over a medium heat for 5 minutes, add the garlic, squash and curry paste then stir together for 1 minute.
Pour in the coconut milk, stock and add the lentils, cover and simmer for 12 minutes.
Meanwhile, drain the sweet corn, shred the spinach and stir both into the pan with the cauliflower, cover and cook for 8 minutes by which time the lentils will be soft and thicken the curry.
Season if needed and serve.
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