Easy Peasy Lentil Curry
This hearty vegetable curry is bursting with flavors and wholesome ingredients. The blend of aromatic curry paste, red lentils, and colorful vegetables creates a comforting and satisfying dish. Serve this dish with fluffy basmati rice, poppadums, and a dollop of mango chutney for a delightful and complete meal.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 2 medium onions , cut into rough wedges
- 4 tbsp curry paste
- 850ml vegetable stock
- 750g stewpack frozen vegetables
- 100g red lentils
- 200g basmati rice
- turmeric
- handful of raisins and roughly chopped parsley
- poppadoms and mango chutney, to serve
Instructions
- 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.
- 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.
- While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
- Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.
Cook Time
45M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 432 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 76 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.38 milligram of sodium
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