Vegetable & Red Lentil Curry

What this Vegetable & Red Lentil Curry lacks in beauty it makes up for in taste! Deliciously comforting curry packed with loads of vegetables makes this a tasty and healthy all in one dinner.

This recipe is so flexible and really lends itself to being adapted to what vegetables you like and how spicy you like it. It is a perfect meal to make when you have a few vegetables left over in your fridge that may not be at their peak freshness but you want to use them in a dish. You can use whatever vegetables you like, but for me the staples are potatoes, courgettes and cauliflower. My Mum used to make this for us and those were the vegetables she always used.

Although these are the staple vegetables for me, you can add any number of other vegetables that you like. Peppers and green beans are vegetables I almost always have in the house so I like to add these. I’ve also added in fresh tomatoes just because I have had them to hand. You could add sweet potato if you fancy it or spinach right at the end of cooking. It really is so flexible not only with the vegetables you can use, but also because the quantities of each are also really flexible. 

The first time I made this curry for Mr Curly I wasn’t completely sure how it would go down. He very much likes his meat so a vegetarian meal was almost unheard of to him! He said he really liked it but chicken would make it that little bit better. If you are cooking this Vegetable & Red Lentil Curry for meat lovers, you can easily add some diced chicken in after you have added the vegetables. 

Mr Curly and I are now trying to eat less meat so I won’t be adding chicken to this going forward! Instead, I updated this recipe by adding some split red lentils. Lentils are not something I have eaten or cooked with previously. So they were an ingredient I wanted to use more this year. They work so well in this curry because not only do they help bulk out the dish and make it more filling; they also help thicken the curry too! 

This Vegetable & Red Lentil Curry is not only vegetarian but vegan and gluten free too! I love dishes like this that naturally cater to a lot of people’s diets. Just make sure that you check your curry paste to check it meets your dietary needs first. 

Another great thing about this recipe is you make a big batch and freeze it. I freeze it in dinner sized portions for a quick week night dinner; but also individual lunch sized portions which are perfect for me to defrost and take in to heat at work.

I always serve this Vegetable & Red Lentil Curry with mango chutney because I think it is one of the most delicious condiments ever made! As you have the potatoes, you don’t necessarily need rice. I do like to serve it with some poppadoms to dip into the delicious and comforting  soft vegetables in the curry.

Updated January 2019

5 from 4 votes
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Vegetable & Red Lentil Curry

What this Vegetable & Red Lentil Curry lacks in beauty it makes up for in taste! Deliciously comforting curry packed with loads of vegetables makes this a tasty and healthy all in one dinner.

Course Main Course
Cuisine Indian, British
Keyword Vegetarian, Vegetable Curry, Lentils
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 296 kcal
Author Curly

Ingredients

  • 2 tsp vegetable oil
  • 1 large onion diced
  • 4 tbsp curry paste
  • 3 cloves garlic minced
  • 500 g potates 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 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 800 ml vegetable stock
  • 250 g split red lentils rinsed in cold water
  • 1 Ā½ tsp sea salt
  • Ā½ tsp black pepper
  • chopped fresh coriander

Instructions

  1. Add the oil to a large pan over a medium heat. Once the oil has warmed, add the onion and garlic and allow to sweat for a couple of minutes stirring occasionally to make sure it doesn't burn
  2. Add the curry paste and stir to coat the onions

  3. Add all of the vegetables and stir again to coat them in the curry paste. Add the tomato puree, tinned tomatoes, vegetable stock, lentils, salt and pepper

  4. Let the stock come to the boil and then reduce the temperature to medium and allow to gently bubble away covered with a lid

  5. Stir the soup every 20 minutes or so to make sure the curry isn't sticking to the bottom of the pan.  If it is sticking or becoming too thick before the vegetables and lentils are cooked, add some water

  6. Cook for around 2 hours or until  all of the vegetables and lentils are soft and the stock has reduced and thickened

  7. Serve sprinkled with coriander

Recipe Notes

Add up to 500ml more water throughout the cooking process if needed.

Nutritional information is given as a guide only.

Nutrition Facts
Vegetable & Red Lentil Curry
Amount Per Serving
Calories 296 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 1384mg60%
Potassium 723mg21%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 9g10%
Protein 4g8%
Vitamin A 2750IU55%
Vitamin C 79.9mg97%
Calcium 84mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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8 thoughts on “Vegetable & Red Lentil Curry

  1. Pingback: Vegetable Curry Soup – Curly's Cooking

  2. Pingback: 32 vegetarian kids meals to make for your family - Sneaky Veg

  3. Michelle Frank | Flipped-Out Food


    Ha! I have the same struggle with the hubster, a devout meat-and-potatoes man. “What’s in it for protein?” he’ll always ask. I use chickpeas, but I love your lentils idea. I’m more of a “give me all the vegetables” type (although I’m not vegetarian, I LOVE a good, veggie-loaded meal). Now that the hubster has accepted the inevitable Meatless Monday meal, I know that your Vegetable and Red Lentil Curry will make us both happy! Thanks for bringing it to #CookBlogShare!

    Reply
  4. Pingback: Roasted Halloumi & Za'atar Tray Bake – Curly's Cooking

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