Easy peasy lentil curry

Easy peasy lentil curry

Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 45 mins

Vegetarian Freezable

Vegetarian, Low-fat, Super healthy

Method

  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

Recipe from Good Food magazine, February 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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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  • Binder photo juliette

    03 February 2008

    juliette rated and commented on this recipe

    5 stars

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

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  • Binder photo George

    06 February 2008

    George rated and commented on this recipe

    4 stars

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

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  • Binder photo buttermere4

    06 February 2008

    buttermere4 rated this recipe

    4 stars

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  • Binder photo 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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  • Binder photo top up, yes please

    09 February 2008

    top up, yes please rated and commented on this recipe

    4 stars

    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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  • Binder photo Katja

    21 February 2008

    Katja rated this recipe

    5 stars

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  • Binder photo johnshaw

    23 February 2008

    johnshaw rated and commented on this recipe

    5 stars

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

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  • Binder photo fernbuzzard

    25 February 2008

    fernbuzzard rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Sallymcp

    21 April 2008

    Sallymcp commented on this recipe

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

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  • Binder photo 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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  • Binder photo Julie Bahrain

    09 June 2008

    Julie Bahrain rated and commented on this recipe

    5 stars

    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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  • Binder photo EM

    20 July 2008

    EM rated this recipe

    5 stars

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  • Binder photo goodfood

    16 August 2008

    goodfood commented on this recipe

    brilliant quick cheap meal. yum yum

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  • Binder photo 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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  • Binder photo PoshPaws

    30 September 2008

    PoshPaws rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo bronwenmclaren

    06 November 2008

    bronwenmclaren rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 45 mins

Vegetarian Freezable

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
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Per serving

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

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