Vegetable and lentil curry

A subtle curry packed with legumes and other goodies.

Vegetable and lentil curry


Serves 6

1 Tbsp canola oil
2 onions, diced
1-2 cloves garlic, crushed
1 Tbsp chopped ginger
1 Tbsp red curry paste
1 L water
1 tsp powdered vegetable stock or stock cube
3 carrots, peeled and finely diced
1½ cups red or brown lentils
1 cup frozen peas
1 packed cup of washed and chopped spinach


Heat oil in a large heavy based frying pan.
Add onions and cook over a low heat until soft.
Add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
Add water, stock, carrots and lentils and cook over a low heat until carrots and lentils are tender (about 15-20 minutes). Add more water if necessary. Most of the water should be evaporated by this stage.
Stir in peas and cook for 2 minutes, then stir through spinach.
Serve with cooked brown rice.


Nutrition Information Panel

Per Serving [6 Serves]
Energy 1040kj
Protein 14.8g
Total fat 3.9g
- saturated fat 0.5g
Carbohydrates 32.7g
- sugars 9.3g
Fibre 11.0g
Sodium 175mg

Click the vegetable name below to learn more about it: