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)

Nashkerry's picture

As the title says it is easy peasy, I used frozen peas and then fresh carrot, pepper and broccoli. I'm not sure how well it would freeze and reheat didn't try that just cooked half the quantity for 2 adults for dinner. Used a tikka paste and it was very nice, I think this will become a regular weeknight meal.

kochamkurcia's picture

I don't even understand why I cooked this... Frozen veg is just so bland

choccie_123's picture

Made this as the recipe, except missed out the raisins. It was easy and quick to make, as the title suggests. I shall be making it again but I will experiment a bit more with the ingredients. I used a red Thai curry paste which was on the hot side.

twintwoo's picture

Added cinnamon bark for a sweeter and more fragrant flavour. And added a bit of coconut milk(not that much, like half a cup) to give it legs. Nice and easy

catelee2u's picture

Totally gorgeous. Used rendang curry paste. Used frozen broccoli, green beans, spinach and peas. Threw in a few salted peanuts and used sultanas instead of raisins. Great curry!

Frantic Flapjack's picture

This was a very good curry. I used a mixture of fresh carrots and parsnips in place of the vegetable stew pack. Star rating not working but I would give it 4 stars.

kirstycat's picture

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

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

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

nugsy3012's picture

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

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

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

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!

kochamkurcia's picture

That's so true!

britti43's picture

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

cappyhamper's picture

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

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.


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