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

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

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

schnitzels with curried lentils

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
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.