Easy peasy lentil curry

Easy peasy lentil curry

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(69 ratings)

Prep: 5 mins Cook: 45 mins


Serves 4
Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal432
  • fat10g
  • saturates1g
  • carbs76g
  • sugars0g
  • fibre6g
  • protein14g
  • salt1.38g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 medium onion, cut into rough wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp curry paste
  • 850ml vegetable stock
  • 750g stewpack frozen vegetables
  • 100g red lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 200g basmati rice
  • turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • handful of raisins and roughly chopped parsley
  • poppadoms and mango chutney, to serve


  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.

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Comments (72)

bvarone's picture

Very hearty. This curry got my husband to eat his veggies. Use fresh vegetables. It's just nicer with fresh veggies. If you've never had fresh parsley give it a try but don't go overboard. Many people don't like fresh parsley.

bowley1's picture

I used fresh carrots, musrooms, and peppers VERY tasty and a real hit with both myself and my hubby. i have made this loads of times now and have learnt to make in bulk when I make it and portion up enough for 2 in freezer bags, then when we would have normally ordered a takeaway we just get one out of the freezer pop it out of the bag whack it in the microwave and serve with rice. You really dont miss the meat in this curry, we are both meat eaters - this dish has actually convinced us that veggie meals can be delicious and are trying more and more now.

peteryyz's picture

What is the point of a recipe if everyone changes it!!!- No one on here has made it as it's described! - Respect the recipe for gods sake!- So bloody annoying you people!!!!

linhook's picture

this was gorgeous! added more curry paste than the recipe said. made a bulk lot and froze it-tasted even better when it had been frozen and re-heated,gave the flavours chance to develop! definately be making it again.

panda-cakes's picture

Loved the recipe, experimented with adding chopped tomatoes, and was really tasty. added chopped coriander as suggested too, delicious!

bethocallaghan's picture

Easy and very tasty. I don't think I used the frozen veg stewpack - it was just a pack of mixed veg - brocolli, cauliflower, carrot, beans etc and it worked well and tasted nice.

elimasu's picture

really easy to make and really delicious, i added extra curry paste and cardamom pods and my husband was really sceptical but ended up having seconds. i will definately make again

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

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

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

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

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

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

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

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

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

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.


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