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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18th Dec, 2009
Dont think I have seen frozen stewpack veg before, anyone know which supermarket has them?
19th Nov, 2009
A tablespoon of hummus is good in this and I left out the raisins.
18th Nov, 2009
very nice
19th Oct, 2009
A really good meal. Followed recipe exactly, found although there was a lot of juice it was really quite runny consistency. So might amend that for next time. I used casserole vegetables and added some frozen vegetables too. A really nice and tasty meal.
4th Oct, 2009
Very hearty. This curry got my husband to eat his veggies. Use fresh vegetables. It's just nicer with fresh veggies. If you've never had fresh parsley give it a try but don't go overboard. Many people don't like fresh parsley.
25th Sep, 2009
I used fresh carrots, musrooms, and peppers VERY tasty and a real hit with both myself and my hubby. i have made this loads of times now and have learnt to make in bulk when I make it and portion up enough for 2 in freezer bags, then when we would have normally ordered a takeaway we just get one out of the freezer pop it out of the bag whack it in the microwave and serve with rice. You really dont miss the meat in this curry, we are both meat eaters - this dish has actually convinced us that veggie meals can be delicious and are trying more and more now.
23rd Sep, 2009
What is the point of a recipe if everyone changes it!!!- No one on here has made it as it's described! - Respect the recipe for gods sake!- So bloody annoying you people!!!!
13th Sep, 2009
this was gorgeous! added more curry paste than the recipe said. made a bulk lot and froze it-tasted even better when it had been frozen and re-heated,gave the flavours chance to develop! definately be making it again.
5th Sep, 2009
Loved the recipe, experimented with adding chopped tomatoes, and was really tasty. added chopped coriander as suggested too, delicious!
19th Aug, 2009
Easy and very tasty. I don't think I used the frozen veg stewpack - it was just a pack of mixed veg - brocolli, cauliflower, carrot, beans etc and it worked well and tasted nice.


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