20-Minute Spicy Lentil Curry

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  • 500 g butternut, cubed and steamed
  • 1 x 410 g can Rhodes Indian Style Tomato
  • 1 x 410 g can Rhodes Mixed Vegetables in Curry Sauce
  • 1 x 410 g can Rhodes Chick Peas, drained and rinsed
  • 1 x 410 g can lentils, drained and rinsed
  • 1 x 165 ml can coconut milk
  • handful of coriander leaves, chopped


  1. Steam or boil the butternut until tender.
  2. Mix the Rhodes Indian Style Tomato, Rhodes Mixed Vegetables in Curry Sauce, Rhodes Chick Peas and lentils together in a large saucepan.
  3. Bring the curry up to heat and then simmer for 10 minutes.
  4. Add the cooked butternut.
  5. Stir in the coconut milk and the chopped coriander.
  6. Heat through and serve over rice.
Cooking Tip

Don't like butternut? Use sweet potato instead.


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