Easy peasy lentil curry

Easy peasy lentil curry

By Good Food
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(90 ratings)
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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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bronwenmclaren
6th Nov, 2008
5.05
Delish! I experimented with the veg too, used half fresh and half frozen... Lovely curry that went to work with me for three days without any boredom on my part.
colandol
23rd Oct, 2008
can,t wait to try this recipe as it sound s great
poshpause's picture
poshpause
30th Sep, 2008
5.05
This one's a keeper, for sure! I used mushrooms, sweet potato, two tiny new potatoes and some broccoli. I was amazed by how it retained the character of a curry and didn't deteriorate into a "vaguely spicy stew". Mind you, I did add two teaspoonfuls of hot curry powder and a half a teaspoon of Cayenne!
01766bec74
17th Sep, 2008
Very easy and healthy. I added fresh veg and chickpeas. Lovely witha nan and mango chutney, a family favourite.
sharrona
16th Aug, 2008
brilliant quick cheap meal. yum yum
juliebahrain
9th Jun, 2008
5.05
Didn't need any extra curry paste. I added 100ml coconut milk near end of cooking as I found it was drying up and we like coconut milk, it worked very well.
creampuff
24th Apr, 2008
LOVE THIS RECIPE AS I AM TRYING TO EAT LESS MEAT ADDED MORE CURRY AND CHICKPEAS LOVELY.
sallymcp
21st Apr, 2008
What are stew pack froxen veg?? never heard of them
catbail
8th Apr, 2008
I'm keeping a bag of these frozen veg in my freezer from now on, so I can make this entirely from the storecupboard. SO quick and easy, everybody loves it, easily made ahead, the perfect standby supper. I agree that more curry paste is a good idea, and fresh coriander added at the end is the perfect touch. Brilliant.
suzita
28th Mar, 2008
I am going to try this recipe, sounds lovely I might add some cream to the curry, as this would make it creamy :) Suzita

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