fbpx

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.

CategoryDifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients
For the 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:
1

Preheat the oven grill.

2

Place the Schnitzels on a baking tray. Grill for 5 Minutes. Turn over and cook for a further 5 Minutes.

3

Stir the avocado, corn, red onion, coriander and lemon juice together to form the salsa. Season to taste.

For the Curried Lentils
4

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.

5

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

Ingredients
For the 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:
1

Preheat the oven grill.

2

Place the Schnitzels on a baking tray. Grill for 5 Minutes. Turn over and cook for a further 5 Minutes.

3

Stir the avocado, corn, red onion, coriander and lemon juice together to form the salsa. Season to taste.

For the Curried Lentils
4

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.

5

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

More Recipes

Thai Prawn-Style Curry
Beginner35 minsMain Courses
There’s nothing quite like a mouth-watering and naturally cholesterol-free seafood-style curry to warm up chilly autumn nights.
Veggie Cone - Fry's Family FoodVeggie Nice Tortilla Cones
Beginner45 minsStarters
Did someone say ice cream tortillas?! Thanks Foodies of SA for this super Veggie Nice Tortilla Cone recipe topped with our Butternut Balls and Falafels. This creative meal will go down perfectly with the kids, at a party, or with anyone who likes to have a bit of fun with their food!
shares