Brown lentil and vegetable massaman curry

Name: Brown lentil and vegetable massaman curry
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: Serves 4
Ingredients: 1 small red or brown onion, cut into thin wedges; 2 red or yellow capsicums (peppers), seeds and membranes discarded, coarsely chopped; 1 lime, quartered; 1 tablespoon finely grated fresh ginger; steamed jasmine rice, to serve; 200 g (7 oz) Swiss brown or button mushrooms, quartered; 2 garlic cloves, crushed or finely chopped; 1 tablespoon massaman curry paste, or to taste; 400 g (14 oz) tin brown lentils, drained and rinsed; 125 g (4½ oz) snow peas (mangetout), ends trimmed, halved; 400 ml (14 fl oz) tin coconut milk, shaken; 1 teaspoon sugar; 2 teaspoons soy sauce or fish sauce (see Tip); coriander (cilantro) leaves, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Massaman curries aren’t generally spicy because the paste that makes up the base of the curry is made of aromatics — such as cinnamon, cardamom, cloves, star anise and cumin — rather than chilli. Massaman curries are, on the whole, family friendly.

Ingredients

1 small red or brown onion, cut into thin wedges
1 tablespoon finely grated fresh ginger
2

Main course
Spicy
Vegan

Method

Put the onion, ginger, garlic, curry paste and coconut milk into the slow cooker and stir to combine. Add the capsicum, mushrooms and lentils and cook on low for 3 hours.

Add the snow peas and cook for 5–10 minutes until just tender. Stir in the juice of 1 lime quarter, the sugar and soy sauce. Taste the curry, adding a