Easy peasy lentil curry

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• 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

  EM rated this recipe

  

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• goodfood

  16 August 2008

  goodfood commented on this recipe

  brilliant quick cheap meal. yum yum

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• Bec

  17 September 2008

  Bec commented on this recipe

  Very easy and healthy. I added fresh veg and chickpeas. Lovely witha nan and mango chutney, a family favourite.

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• PoshPaws

  30 September 2008

  PoshPaws rated and commented on this recipe

  

  This one's a keeper, for sure! I used mushrooms, sweet potato, two tiny new potatoes and some broccoli. I was amazed by how it retained the character of a curry and didn't deteriorate into a "vaguely spicy stew". Mind you, I did add two teaspoonfuls of hot curry powder and a half a teaspoon of Cayenne!

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• dolly

  23 October 2008

  dolly commented on this recipe

  can,t wait to try this recipe as it sound s great

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• bronwenmclaren

  06 November 2008

  bronwenmclaren rated and commented on this recipe

  

  Delish! I experimented with the veg too, used half fresh and half frozen... Lovely curry that went to work with me for three days without any boredom on my part.

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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

Preparation 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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