Using pappadams as nachos creates a perfect blend of flavours and textures when topped with curried lentils. These nachos are easy to make, packed with protein and a healthy way of getting kids to eat more lentils and vegetables.
Curried lentil nachos - are a novel way of serving kids (and adults) lentils and vegetables.
Ingredients ¾ cup brown lentils
½ cup sweet potato
¾ cup peas
2 tablespoons chives
2 tablespoons coriander
1 tablespoon Massaman curry paste
1 tablespoon vegetable stock
1 tablespoon rice malt syrup
2 tablespoons extra virgin olive oil
400 ml coconut cream
Pappadams for serving
Rinse the lentils in hot water, drain and set aside.
Dice the sweet potato, chives and coriander.
Vegetables and lentils are the mainstay ingredients in this lentil stew.
Heat the oil in a large saucepan, then add the chives, coriander, Massaman paste, fish sauce, rice malt syrup and saute for 1-2 minutes.
Add the coconut cream and bring to the boil then reduce to a low heat.
Add the lentils and sweet potato and simmer for 30 minutes.
In the last 5 minutes of cooking add the peas and 4 tablespoons of water. If your preference is for a thinner curry add additional water. We opted for a thicker almost stew-like consistency and therefore kept to 4 tablespoons.
Our preference is for a thicker almost stew-like lentil curry. If you prefer a thinner curry, simply add extra water to the mix.
Serve the curried lentils onto a nest of pappadams.