An Indian vegetarian dish packed full of flavour, making this an excellent winter dish. The great thing about this recipe is that you can really make it your own by adding in your own combination of fresh veg and adapting the recipe to what is seasonally available.
Great served with basmati rice or naan bread.
Lentil and Vegetable Curry
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: Indian
Serves: 4
An Indian vegetarian dish packed full of flavour, making this an excellent winter dish. The great thing about this recipe is that you can really make it your own by adding in your own combination of fresh veg and adapting the recipe to what is seasonally available.Great served with basmati rice or naan bread.
Ingredients
- 30 ml vegetable oil
- 1 large onion diced
- A few curry leaves
- 2 fat garlic cloves, crushed
- 30ml curry paste
- 300g cauliflower, cut into small florets
- 2 medium sized carrots sliced
- 250ml crushed tomatoes
- 150g green beans, trimmed
- 1 medium red pepper cut into 3cm pieces
- 400g can brown lentils, drained, rinsed
- Freshly chopped coriander leaves for garnishing
Instructions
- Heat oil in a saucepan over medium heat.
- Add onion,garlic and curry leaves until lightly golden
- Add curry paste. Cook,stirring, for 1 minute or until fragrant.
- Stir in cauliflower,carrot & crushed tomatoes.
- Cook for approx 10 mins, then add green beans and red pepper.
- Reduce heat to medium.
- Simmer,covered,for another 5 minutes or until vegetables are tender then add the lentils.
- Cook for 5 minutes or until beans are tender and lentils heated through.
- Garnish with fresh coriander leaves
Serve with coriander, yoghurt and basmati rice.
Â
