Name: Fry’s Schnitzels with Cheat’s Coconut Curried Lentils and Avocado Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 320 g Fry’s Golden Crumbed Schnitzels; 1 large avocado, diced; 1 410g tin whole kernel corn, drained; large red onion, thinly sliced; 2 tbsp coriander, finely chopped; 2 tsp red wine vinegar; Salt and pepper; 2 tsp olive oil; 1 large onion, finely chopped; 2 tbsp tomato paste; 2 tsp garlic, finely chopped; 2 tsp roasted masala curry powder; 2 tsp sugar; 1 tsp turmeric powder; 1 400g can coconut cream; 2 tsp red wine vinegar; 2 400g tinned lentils, drained

Fry’s Schnitzels with Cheat’s Coconut Curried Lentils and Avocado Salsa

A deliciously tasty and filling dinner option for weekday meals where time is of the essence.

CategoryMain CoursesDifficultyBeginner

Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

For the Schnitzels

320 g Fry’s Golden Crumbed Schnitzels

1 large avocado, diced

1 410g tin whole kernel corn, drained

large red onion, thinly sliced

2 tbsp coriander, finely chopped

2 tsp red wine vinegar

Salt and pepper

For the Curried Lentils

2 tsp olive oil

1 large onion, finely chopped

2 tbsp tomato paste

2 tsp garlic, finely chopped

2 tsp roasted masala curry powder

2 tsp sugar

1 tsp turmeric powder

1 400g can coconut cream

2 tsp red wine vinegar

2 400g tinned lentils, drained

Method

For the Schnitzels:

Preheat the oven grill.

Place the 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.

For the 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 turmeric 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.

Ingredients

For the Schnitzels

320 g Fry’s Golden Crumbed Schnitzels

1 large avocado, diced

1 410g tin whole kernel corn, drained

large red onion, thinly sliced

2 tbsp coriander, finely chopped

2 tsp red wine vinegar

Salt and pepper

For the Curried Lentils

2 tsp olive oil

1 large onion, finely chopped

2 tbsp tomato paste

2 tsp garlic, finely chopped

2 tsp roasted masala curry powder

2 tsp sugar

1 tsp turmeric powder

1 400g can coconut cream

2 tsp red wine vinegar

2 400g tinned lentils, drained

Directions

For the Schnitzels:

Preheat the oven grill.

Place the 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.

For the Curried Lentils

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.

Fry’s Schnitzels with Cheat’s Coconut Curried Lentils and Avocado Salsa

Ingredients Directions

Chargrilled Sausage Panini’s with Kale Pesto and Chilli OilBy surenThe perfect veggie-loaded sandwich for your next braai or barbeque. Packed with dairy-free kale pesto, veggies, sausage and vegan cheese. Dip in some chilli oil to add the perfect tangy kick to each bite.

Fry’s Schnitzels with Cheat’s Coconut Curried Lentils and Avocado Salsa

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Fry’s Schnitzels with Cheat’s Coconut Curried Lentils and Avocado Salsa

Method

Ingredients

Directions

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