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Lentil and Vegetable Butter Curry

Lentil and Vegetable Butter Curry

An easy and tasty dish – served with rice or rolled in flat bread. Good just by itself, or as part of an Indian meal.

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Preparation Time:
15 minutes
Cooking Time:
25 minutes


1 onion, peeled and diced
750 g winter root vegetables (select from pumpkin, carrots, parsnips, potatoes and kumara)
405 g can Wattie's Creamy Butter Chicken Curry Sauce
1/2 cup water
100 g green beans, trimmed and sliced
2 Tbsp cream
2 Tbsp chopped fresh coriander or parsley
400g can Wattie's Lentils in Springwater, well-rinsed
Lentil and Vegetable Butter Curry


1. Brown the onion in a dash of oil in a deep lidded frying pan. Peel and dice the winter root vegetables, add to the pan and toss quickly.

2. Stir in the Wattie’s Butter Chicken Curry Sauce and water and cover and simmer for 15 minutes.

3. Scatter over the beans and the well-rinsed Wattie's Lentils in Springwater, cover and simmer a further 5-8 minutes or until all the vegetables are tender.

4. Stir in the cream and chopped herbs.

Serve rolled in Lebanese naan bread or flour tortillas or accompany with rice.

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