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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louisajn
3rd Sep, 2010
5.05
Im a vegetarian and i added some quorn chicken and less vegetables and it was delicious! definately a great cheap meal!
rosfane
16th Aug, 2010
I followed the recipe pretty much to the letter, apart from leaving out the raisins. It was fairly successful, though could have done with a bit more depth of flavour. Maybe extra curry paste would do the trick. The lentils got a bit lost, but it was a wholesome (and filling) eating experience! Ideal for freezing.
cobbles1505
16th Aug, 2010
5.05
Very tasty and easy to make :-) I added some aubergine but you could add anything you wanted really. Was lovely the next day and also froze/re-heated well. Will definitely make again!
mamma123
27th Jul, 2010
5.05
having a large family it's very hard to find something they all love, well this one hit the nail on the head!!! i doubled up on everything though as there's too may of us, but it tasted fantastic!!
loopyleah
12th Jun, 2010
5.05
Had this for early dinner today - was excellent especially as the ingredients can all be pulled out of the back of the cupboard or freezer! I made it with fresh ginger and mushrooms with frozen peas and also feel it needed extra spice so added plenty of chilli powder!
rebeccalovestocook
28th Apr, 2010
I made this as a side dish with the rice and some chicken and it was really lovely. I could have just eaten it on it's own but my hubby has to have his meat!!! Even my 6 year old loved it. A real success.
barnetgirl
18th Dec, 2009
Dont think I have seen frozen stewpack veg before, anyone know which supermarket has them?
fatface
19th Nov, 2009
A tablespoon of hummus is good in this and I left out the raisins.
manor11
18th Nov, 2009
4.05
very nice
ellamay
19th Oct, 2009
5.05
A really good meal. Followed recipe exactly, found although there was a lot of juice it was really quite runny consistency. So might amend that for next time. I used casserole vegetables and added some frozen vegetables too. A really nice and tasty meal.

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