Easy peasy lentil curry

Easy peasy lentil curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
johnshaw
23rd Feb, 2008
5.05
added chickpeas as other users but sqeezed 2tbls. of lemon juice to finish.
redcard's picture
redcard
9th Feb, 2008
4.05
took advise from other comments - extra paste and used fresh veg - also so had it on nan with plain yogurt - yum
juls28
9th Feb, 2008
Love this recipe, I tend to up the curry paste miss out the rice and add a mixture of beans and lentils and fresh veg. It makes a great lunch. All my work collegues want the recipe!
georgeb74
6th Feb, 2008
4.05
Delicious! We also added more curry and chickpeas as one of the previous testers recommended and it was lovely.
juliettewilliams
3rd Feb, 2008
5.05
Wow! Quick, easy and delicious- a new favourite with my family.
veronica46
5th Jan, 2008
Enjoyable easy quick curry. Needed more curry than stated and also used chopped coriander which added more depth. I also added chickpeas which are always good in a curry.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?