Easy peasy lentil curry

Easy peasy lentil curry

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(95 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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24th Jun, 2018
This turned out looking stereotypically vegan - mushy and khaki coloured (which needless to say did not go down well with the 7 year old). However, it was very filling and the flavour was actually alright thanks to all the stock and my husband particularly enjoyed it. I used sweet potato, cashews and spinach rather than frozen veg - I imagine any soft veg would work though and I will try it again.
12th May, 2018
I was glad I read the comments before trying this recipe for I did adapt it and it turned out wonderful, the family have just begged me to make it again. Added, some chopped ginger, spinach and parsley. Used 200 g of lentils rather than the 100g suggested. My frozen veg was roasted veg, also added diced carrots, courgette and peas. Once it was simmering I placed it in the oven at 100 degrees C for an hour and a half. Gorgeous!
Serious Reviews-Only's picture
Serious Reviews-Only
11th Mar, 2018
I tried this because the wife’s decided she’s a veg. I’m actually a pretty decent cook but followed the recipe. I found it bland, pappy and a poor excuse for food. I chucked it after the first mouthful. If you’re cooking this - do yourself a favour. Use real spices instead of paste and take the vast majority of the veg out (excluding the onion). The add some extra garlic and lashings of either Chicken, Beef or Lamb!
7th Mar, 2018
Delicious! I interpreted this as a garden vegetable curry using broccoli, peas, spinach, carrot and a red pepper. I used fresh vegetables rather than frozen because I thought the taste and texture would be better. Since the recipe doesn’t specify which vegetables or curry paste to use it’s hard to tell what flavour profile you’re aiming for, in any event I went with a balti curry paste since I like the flavour and it has less fat and sugar then other kinds I compared it to. I also skipped the raisins because I didn’t think they’d go well with the vegetables I’d used. All in all a thick, satisfying and tasty curry that I really enjoyed for lunch today.
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.


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