Easy peasy lentil curry

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Good Food

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Recipe by Good Food

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1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
2. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

Per serving

432 kcalories, protein 14g, carbohydrate 76g, fat 10 g, saturated fat 1g, fibre 6g, salt 1.38 g

'I hadn't cooked a vegetarian meal or lentils for ages. It was a great one-pot meal, low in fat and cheap.'

Latest comments and suggestions

• Veronica

  05 January 2008

  Veronica commented on this recipe

  Enjoyable easy quick curry. Needed more curry than stated and also used chopped coriander which added more depth. I also added chickpeas which are always good in a curry.

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• juliette

  03 February 2008

  juliette rated and commented on this recipe

  

  Wow! Quick, easy and delicious- a new favourite with my family.

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• George

  06 February 2008

  George rated and commented on this recipe

  

  Delicious! We also added more curry and chickpeas as one of the previous testers recommended and it was lovely.

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• buttermere4

  06 February 2008

  buttermere4 rated this recipe

  

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• indonesia

  09 February 2008

  indonesia commented on this recipe

  Love this recipe, I tend to up the curry paste miss out the rice and add a mixture of beans and lentils and fresh veg. It makes a great lunch. All my work collegues want the recipe!

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• top up, yes please

  09 February 2008

  top up, yes please rated and commented on this recipe

  

  took advise from other comments - extra paste and used fresh veg - also so had it on nan with plain yogurt - yum

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• Katja

  21 February 2008

  Katja rated this recipe

  

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• johnshaw

  23 February 2008

  johnshaw rated and commented on this recipe

  

  added chickpeas as other users but sqeezed 2tbls. of lemon juice to finish.

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• fernbuzzard

  25 February 2008

  fernbuzzard rated this recipe

  

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• Sue

  28 March 2008

  Sue commented on this recipe

  I am going to try this recipe, sounds lovely I might add some cream to the curry, as this would make it creamy :) Suzita

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• catbail

  08 April 2008

  catbail commented on this recipe

  I'm keeping a bag of these frozen veg in my freezer from now on, so I can make this entirely from the storecupboard. SO quick and easy, everybody loves it, easily made ahead, the perfect standby supper. I agree that more curry paste is a good idea, and fresh coriander added at the end is the perfect touch. Brilliant.

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• Sallymcp

  21 April 2008

  Sallymcp commented on this recipe

  What are stew pack froxen veg?? never heard of them

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• BRENDA

  24 April 2008

  BRENDA commented on this recipe

  LOVE THIS RECIPE AS I AM TRYING TO EAT LESS MEAT ADDED MORE CURRY AND CHICKPEAS LOVELY.

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• Julie Bahrain

  09 June 2008

  Julie Bahrain rated and commented on this recipe

  

  Didn't need any extra curry paste. I added 100ml coconut milk near end of cooking as I found it was drying up and we like coconut milk, it worked very well.

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• EM

  20 July 2008

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Ingredients

• 2 tbsp sunflower oil
• 2 medium onions , cut into rough wedges
• 4 tbsp curry paste
• 850ml vegetable stock
• 750g stewpack frozen vegetables
• 100g red lentils
• 200g basmati rice
• turmeric
• handful of raisins and roughly chopped parsley
• poppadoms and mango chutney, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 45 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 2 tbsp sunflower oil
• 2 medium onions , cut into rough wedges
• 4 tbsp curry paste
• 850ml vegetable stock
• 750g stewpack frozen vegetables
• 100g red lentils
• 200g basmati rice
• turmeric
• handful of raisins and roughly chopped parsley
• poppadoms and mango chutney, to serve

Per serving

432 kcalories, protein 14g, carbohydrate 76g, fat 10 g, saturated fat 1g, fibre 6g, salt 1.38 g

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