Easy peasy lentil curry

Easy peasy lentil curry

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(69 ratings)

Prep: 5 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Lentils

    Lentils

    len-til

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

  • 200g basmati rice
  • turmeric
    Turmeric

    Turmeric

    term-er-ik

    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

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.

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Comments, questions and tips

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fairyminx
7th Mar, 2012
2.05
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
22nd Feb, 2012
5.05
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
2nd Nov, 2011
5.05
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
9th Oct, 2011
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
3rd Sep, 2011
2.05
A bit of a disappointment. Bland taste, nothing special. Won't make it again.
kennara
7th Jul, 2011
4.05
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
24th Jun, 2011
5.05
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.
elliejade1
21st May, 2011
1.05
not so much a curry as frozen veg and a can of lentils cooked in very mildly spiced water. wouldn't do this again
julie176
24th Feb, 2011
5.05
Very nice but substituted frozen stew pack as couldn't find any at Tesco. Would be interested to know where you can get from. Used fresh mushrooms, carrots and sweet potato. Would make again.
taracox
10th Jan, 2011
5.05
Yummy! I used madras curry powder and some water to make a paste as well as using fresh vegetables instead of frozen. Tasted it towards the end and it was delicious but added some greek yogurt to it as I needed to use it up which was possibly even nicer!

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