Vegetable Lentil Curry Recipes

CREAMY LENTIL & VEGGIE CURRY

Creamy lentil & veggie curry image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

Ingredients

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

VEGETABLE LENTIL CURRY

Vegetable Lentil Curry image

Make and share this Vegetable Lentil Curry recipe from Food.com.

Provided by ontariomamaof7

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 onion, finely chopped
2 tablespoons curry powder
2 sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 cup brown lentils, rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice

Steps:

Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
Add onion, and cook 5 minutes, or until softened, stirring often.
Stir in curry powder and cook 1 minute, stirring constantly.
Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
(Add additional water as needed.).

Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5

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