Vegan Schnitzels with Cheat’s Coconut Curried Lentils
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4
- Category: 30-Minutes; Beans & Legumes; Cook Time; Curries; Dish Type; easy; Lunch; Main Ingredient; Mains; Meals and Courses; Rice & Grains; Special Diets; Vegan
Description
A deliciously tasty and filling dinner option for weekday meals where time is of the essence.
Ingredients
Schnitzels
320 g Fry’s Golden Crumbed Schnitzels
1 (180 g) large avocado, diced
1 x 410 g tin whole kernel corn, drained
½ (80 g) large red onion, thinly sliced
2 Tbsp (30 ml) coriander, finely chopped
2 tsp (10 ml) red wine vinegar
salt and pepper
Curried Lentils
2 tsp (10 ml) olive oil
1 (160 g) large onion, finely chopped
2 Tbsp (30 ml) tomato paste
2 tsp (10 ml) garlic, finely chopped
2 tsp (10 ml) roasted masala curry powder
2 tsp (10 ml) sugar
1 tsp (5 ml) turmeric powder
1 x 400 g can coconut cream
2 tsp (10 ml) red wine vinegar
2 x 400 g tinned lentils, drained
Instructions
Schnitzels
Preheat the oven grill.
Place the Fry’s Golden Crumbed Schnitzels on a baking tray. Grill for 5 minutes. Turn over and cook for a further 5 minutes.
Stir the avocado, corn, red onion, coriander and lemon juice together to form the salsa. Season to taste.
Curried Lentils
Heat the oil in a hot saucepan over medium heat. Add the onions and sauté for 2 minutes. Stir in the tomato paste, garlic, curry powder, sugar and tumeric powder. Fry for 2 minutes. Add the coconut cream and vinegar. Simmer for 10 minutes. Stir in the lentils. Cook for 5 minutes and season to taste.
To serve, top each serving of lentils with a schnitzel and add a spoonful or two of some salsa on top.
TIP: Leftovers work really well as a filling in tortilla wraps or on a sandwich for lunch.
