Easy peasy lentil curry

Easy peasy lentil curry

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(60 ratings)

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Cooking time

Prep: 5 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
432
protein
14g
carbs
76g
fat
10g
saturates
1g
fibre
6g
sugar
0g
salt
1.38g

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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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.

Recipe from Good Food magazine, February 2002

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Comments

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kirstycat's picture
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Made this using madras curry paste, and fresh sweet potato and aubergine instead of frozen veg, and some spinach thrown in at the end. It was really good!! Definitely making this again :)

lixyscott's picture
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I made this using a couple of sweet potatoes that needed used up and the frozen veg from the freezer. Was absolutely fantastic. Very tasty and quick to throw together after work.

josiee's picture

very nice recipe. tasty. i served it with cous cous and grated carrot with red chilli and fresh lemon juice.added frozen peas and some garlic and yellow pepper with onion at the start.

randoms's picture
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Really love this, it's simple and delicious. I used tikka masala paste instead of curry paste and it works well.

nugsy3012's picture
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So easy to make - really good for midweek! I used fresh veg and added some quartered tomatoes at the end. I used rogan josh paste and as above found an extra tbsp worked well. Served with brown rice and it was super filling - will definitely make again.

marijas's picture
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Super quick, super good, super simple. I followed recipe to a T and found it worked perfectly for me. Re the comments hereunder from many others saying to up the curry, that depends on taste, and, more importantly, on the curry paste you have. I had a hot curry paste to start off with so the amount stated in the recipe was perfect.

methley's picture

I wanna try this recipe but I am not sure what this 'stewpack frozen vegetable'. never hear of it either. thanks

batmanneliese's picture
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Added some cauliflower, carrot, courgette and peas instead of the frozen veg. Switched vegetable oil for rapeseed oil (1tbsp rather than 2) and used 1tbsp of balti paste instead of 4. Put lots of chopped coriander in along with some chopped spinach towards the end and served with chapati instead of rice. A very adaptable and versatile recipe ^_^

shell250's picture
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Really yummy defo on the regular list!

dtjneolithic's picture

This reads more like the instructions from a jar of curry sauce! Horrified that frozen veg and a premade paste now constitutes a recipe!

britti43's picture
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Excellent, easy recipe!! The only modification I made was that I added chickpeas. So pleased with it!

cappyhamper's picture
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One of the easiest things I've ever made. Perfect consistency, very tasty. I used a balti curry paste and for the rice I used a popular express pilau rice. The veg was just some I found in my freezer. Will become a regular in our house.

cocovanilla's picture
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I've made it twice, the first time I think I made the original recipe for 4 persons. The last time I tried to make it for 1 person, and it became very dry. The taste is good though.

fairyminx's picture
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found this curry quite dull and was more like a spicy stew than a actual curry. was way too runny and could have done with probably only half the stock. very similar to the spicy root vegetable casserole which i much preferred. probably wont make again.

amyfaye388's picture
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Lovely! Great for a midweek meal. I didn't have a 'frozen' stew pack, however I did have lots of fresh veggies that I threw in (a potato, some sprouts, a leek and a small swede). I upped the amount of onion to 3 as I love onions in a curry. Will always have this on standby if I'm in a hurry :)

paula_b's picture
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My whole family love this recipe. Even our 2 year old!
I use whatever veg we have in the fridge or freezer - spinach, carrot, peas, even sweetcorn! It's yum!

floweryfay's picture

I used frozen veg and added spinach. I wish I had doubled the amount of lentils as 100g were lost in the dish. It look longer than the stated time for the lentils to soften. A very easy dish to make and I will definitely make it again but with a few tweaks. Delicious!

antoinetje1959's picture
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A bit of a disappointment. Bland taste, nothing special. Won't make it again.

kennara's picture
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I used half frozen veg and half fresh and also added a tin of chick peas. My husband and i really enjoyed this dish, also so easy to make.

rachelosbourne's picture
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I've made this curry several times now and it has been a hit every time. I use fresh veg (plus a few frozen peas) sweet potato works really well, and I usually use carrots and parsnip but can adapt to any combination of veg you like. I also add slightly more curry paste. Freezes well... if there's any left over.

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