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Creamy lentil & veggie curry in a pan and bowl

Creamy lentil & veggie curry

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Rating: 4 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal444
fat12g
saturates4g
carbs58g
sugars20g
fibre12g
protein19g
salt1g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.

  • STEP 2

    Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

RECIPE TIPS
HOW TO MAKE CURRIED LENTIL SOUP

You can add more stock to this and blend it to make a soup if you like.

Goes well with

Recipe from Good Food magazine, September 2018

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Overall rating

Rating: 4 out of 5.22 ratings
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