Easy peasy lentil curry

Easy peasy lentil curry

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(68 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
  • 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 (72)

sharrona's picture

brilliant quick cheap meal. yum yum

juliebahrain's picture
5

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
5

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

redcard's picture
4

took advise from other comments - extra paste and used fresh veg - also so had it on nan with plain yogurt - yum

juls28's picture

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!

georgeb74's picture
4

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

juliettewilliams's picture
5

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

veronica46's picture

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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