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Creamy lentil & veggie curry

Creamy lentil & veggie curry in a pan and bowl

Creamy lentil & veggie curry

Name: Creamy lentil & veggie curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 1 onion chopped; 1 tsp ground cumin; 1 tbsp Madras curry powder; 200g red lentils; 2 sweet potatoes peeled and cut into cubes; 1l veg stock; 400g canned peeled cherry tomatoes; 200g green beans trimmed and cut into short lengths; 4 tbsp Greek yogurt plus more for the top if you like; ½ small bunch coriander chopped; ¼ cucumber finely chopped (optional); naan bread and rice to serve

Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.35 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
1 onion

chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes

peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans

trimmed and cut into short lengths
4 tbsp Greek yogurt

plus more for the top if you like
½ small bunch coriander

chopped
¼ cucumber

finely chopped (optional)
naan bread

and rice to serve

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Nutrition: Per serving

kcal444
fat12g
saturates4g
carbs58g
sugars20g
fibre12g
protein19g
salt1g

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.

Recipe from Good Food magazine, September 2018

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A star rating of 4.3 out of 5.35 ratings

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