Easy peasy lentil curry

Easy peasy lentil curry

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(90 ratings)

Prep: 5 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 200g basmati rice
  • turmeric
    Turmeric

    Turmeric

    term-er-ik

    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

Method

  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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kirstycat
29th Jul, 2014
5.05
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 :)
lixyscott
11th Sep, 2013
5.05
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.
josiee
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.
randoms
17th May, 2013
5.05
Really love this, it's simple and delicious. I used tikka masala paste instead of curry paste and it works well.
nugsy3012
9th Jan, 2013
4.05
So easy to make - really good for midweek! I used fresh veg and added some quartered tomatoes at the end. I used rogan josh paste and as above found an extra tbsp worked well. Served with brown rice and it was super filling - will definitely make again.
marijas
27th Nov, 2012
5.05
Super quick, super good, super simple. I followed recipe to a T and found it worked perfectly for me. Re the comments hereunder from many others saying to up the curry, that depends on taste, and, more importantly, on the curry paste you have. I had a hot curry paste to start off with so the amount stated in the recipe was perfect.
methley
31st Oct, 2012
I wanna try this recipe but I am not sure what this 'stewpack frozen vegetable'. never hear of it either. thanks
batmanneliese
15th Oct, 2012
4.05
Added some cauliflower, carrot, courgette and peas instead of the frozen veg. Switched vegetable oil for rapeseed oil (1tbsp rather than 2) and used 1tbsp of balti paste instead of 4. Put lots of chopped coriander in along with some chopped spinach towards the end and served with chapati instead of rice. A very adaptable and versatile recipe ^_^
shell250
17th Sep, 2012
5.05
Really yummy defo on the regular list!
dtjneolithic
29th Jul, 2012
This reads more like the instructions from a jar of curry sauce! Horrified that frozen veg and a premade paste now constitutes a recipe!

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