Lentil curry
Prep:
5 mins
Cook:
45 mins
Fast, and budget friendly, this meatless dinner is a lovely winter dish.
2 tbsp sunflower oil
2 medium onions, cut into rough wedges
4 tbsp curry spices
850ml vegetable stock
750g frozen vegetables
100g red lentils
200g basmati rice
Turmeric
Poppadoms, rice or naan bread and mango chutney, to serve (optional)
Coriander, as garnish
Heat the oil in a large pan. Add the onions and fry over a high heat until they are golden brown.
Stir in the curry spice and cook for a minute.
Slowly pour in a little of the stock and stir with the onions.
Gradually pour in the rest of the stock.
Stir in 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 and tender.
Season with salt,garnish with coriander then serve with the rice, poppadums and chutney.
Serves
4
Preparation Time
5 minutes
Cooking Time
45 minutes
Main ingredients
Vegetables, Rice, Lentils, Spice, Stock/Broth
Recipe Type
Curry, Vegetarian
Cuisine
Indian
Level of Difficulty
Easy
