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 onions, 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
  • poppadums 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, questions and tips

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18th Feb, 2016
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.
12th Jan, 2016
I don't even understand why I cooked this... Frozen veg is just so bland
7th Oct, 2015
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.
10th Feb, 2015
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
26th Nov, 2014
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
20th Oct, 2014
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.
29th Jul, 2014
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 :)
11th Sep, 2013
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.
24th Jun, 2013
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.
17th May, 2013
Really love this, it's simple and delicious. I used tikka masala paste instead of curry paste and it works well.


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