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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mazk72's picture

beautiful even my fussy husband loved it.
I never used the paste i used curry powder and added a little low fat cream cheese at the end

bowley1's picture
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Made this for my hubby and myself for a curry tonight instead of ordering a take away - (if it lasts that long I keep having a spoonful everytime I walk past!!!) Delicious, easy and cheap!!! I added some mushrooms too YUM YUM!!

susie007's picture
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Hard to believe the great taste of this cheats curry. I tried adding frozen peas and garlic and left it to slowly simmer for an extra 15 minutes to thicken the sauce. It's really tasty and so easy.

craftybeggar's picture
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Really easy, I used fresh veg - it's a 'use up whatever is left in the fridge type recipes'. Will definitely make again.

emilyflynn89's picture
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Just made this for dinner, used tikka paste and I added some fresh vegetables (mushrooms, green beans, broccoli, carrots and sweet potato), instead of the frozen veg pack. Also added some fresh corriander and spinach and a tiny bit of cumin at the end before serving, it was really tastey!

theedda's picture
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Cheap, but surprisingly good. I used korma paste and I think this would go best. Try pilau rice seasoning; bit more interesting than turmeric, I thought.

sandra_mcg's picture
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Really didn't enjoy this. The casserole vegetables don't give it a nice taste at all. Might be OK if using different kind of vegetables, but don't recommend using casserole veg.

mum121's picture
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A very cheap and tasty meal. I also used fresh veg, I think with this recipe you can mix and match veg to suit your taste. I also used more curry paste but again that is down to individual taste. I left out the raisins as I am not a great fan. A nice recipe to give meat a miss for a meal.

emmabemma's picture

This recipe makes a fab veggie curry.I changed the frozen stew pack for fresh veggies and added mushrooms,sweet potato,swede etc.I also added a little more curry paste and different kinds of beans(borlotti,butter etc) I am an avid meat eater but i can honestly say that i didnt miss meat at all.A really cheap satisfying meal.A regular in our house.

bronwenmclaren's picture
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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.

colandol's picture

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

poshpause's picture
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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!

01766bec74's picture

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

sharrona's picture

brilliant quick cheap meal. yum yum

juliebahrain's picture
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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.

creampuff's picture

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

sallymcp's picture

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

catbail's picture

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.

suzita's picture

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

Suzita

johnshaw's picture
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added chickpeas as other users but sqeezed 2tbls. of lemon juice to finish.

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