Description
A nourishing and flexible vegetable and red lentil curry that is wholesome, easy to prepare, and great for leftovers.
Ingredients
Scale
- 2 tsp vegetable oil
- 1 large onion, diced
- 4 tbsp curry paste
- 3 cloves garlic, minced
- 500 g potatoes, peeled and cut into chunks
- 400 g courgette, sliced
- 1 cauliflower, cut into florets
- 1 large pepper, cut into chunks
- 250 g green beans
- 2 x 400 g tins chopped tomatoes
- 1 tbsp tomato puree
- 800 ml vegetable stock
- 250 g split red lentils, rinsed
- 1 and a half tsp sea salt
- 0.5 tsp black pepper
- chopped fresh coriander
Instructions
- Heat vegetable oil in a large pan over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until soft and translucent.
- Stir in the curry paste and fry for 1 minute until fragrant.
- Add potatoes, courgette, cauliflower, pepper, and green beans, stirring to coat in the curry paste.
- Mix in tomato puree, chopped tomatoes, and vegetable stock; bring to a simmer within 5-7 minutes.
- Add rinsed red lentils, sea salt, and black pepper; bring to a boil, then reduce heat to medium-low and cover.
- Let curry simmer, uncovered, stirring every 20 minutes, for about 1 hour 50 minutes to 2 hours until soft.
- If the curry thickens too much, add water or stock in small increments until desired consistency is reached.
- Adjust seasoning with salt or lemon juice if needed, then serve sprinkled with chopped coriander.
Notes
Curry pairs well with rice or naan; can easily be made ahead for better flavor. Store in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg