Creamy lentil & veggie curry in a pan and bowl

Creamy lentil & veggie curry

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(14 ratings)

Prep: 10 mins Cook: 30 mins


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal444
  • fat12g
  • saturates4g
  • carbs58g
  • sugars20g
  • fibre12g
  • protein19g
  • salt1g
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  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 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


  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.

  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.

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Comments, questions and tips

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7th May, 2020
Tasted ok but sweet potato were not cooked in 20 minutes - use smaller chunks than in the picture. 1 litre of stock was way too much. I had to cook for about another 20 mins with the lid off to reduce to a curry like consistency. Love the idea of putting cucumber on top - I also add radishes.
bella0307's picture
31st Jan, 2019
Really delicious, surprisingly so given how thin it looked initially, during cooking. It thickened up nicely however. I substituted cubed aubergine for the sweet potato, and creme fraiche for the Greek yoghurt, and I added a cinnamon stick to infuse with the onion. I also used an heirloom lentil mix (a combination of green, red and yellow).Served with naan bread only, no rice and enjoyed it so much, this will become a regular in my household I think!
Frantic Flapjack
1st Oct, 2018
This was a good curry but I found it too runny, almost like a soup. I will make it again as we enjoyed the taste but will use 750ml stock instead of 1 litre.
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