15ml Sunflower oil
2 Garlic Cloves
2cm Ginger piece
1 Tbsp Pakco Curry paste
1 tin (330ml) Coconut milk
350g Cooked lentils
250g McCain Frozen Veg (sweetcorn, peas and carrots)
1 Packet Blue Ribbon Brown squares
In a saucepan, heat the oil over medium heat.
Add the onion, ginger, garlic and cook until fragrant
Add the coconut milk and the cooked lentils
Stir till combined and gently bubbling
Add the frozen veg and leave to cook for roughly 5 minutes.
Load the jars or mugs to 3/4 full with curry and set aside to cool
Separate the squares, and using a large round cutter or a cutter that is the same size as the jar or mug, cut out a round shape and place on top of each mug or jar.
Optional: brush with a little butter on top of the bread squares before baking
Bake in the oven for 10-15 mins at 180C