curry lentils recipes turmeric veggie Aug 10, 2022

This hearty curry is on repeat in our household at the moment! I think we’re all feeling the effects of the increased costs of groceries at the moment so this is such a handy recipe that not only uses cheap ingredients but means you can use up any bits and bobs in your fridge to really make everything you buy go further. It's very mild on the curry side of things so is a great option for kids and even when introducing solids to little ones as you can easily mash it to a puree if need be.

As well as being cheap, lentils are a powerhouse when it comes to nutrition as they are packed with fibre to support our gut bugs and are also a fabulous source of plant protein. You really can use any veggies you have on hand for this one (yes even the ones in freezer!), and serve with your choice of rice, quinoa or any other grain you love to soak up the delicious creamy curry sauce!


Serves 4


1 x brown onion, diced 
2 x garlic cloves, crushed 
1 tablespoon grated ginger 
1 tablespoon coriander stalks, finely chopped 
1 cup red lentils, rinsed 
2 teaspoons curry powder  (for a mild curry)
1 teaspoon turmeric 
1 sweet potato, cut into 2cm chunks 
1 cup pumpkin, cut into 2cm chunks 
1 cup cauliflower cut into 2cm chunks 
1 cup frozen peas  
3 cups broth 
1 x can coconut milk 

To serve: rice/quinoa, yoghurt, lime juice, coriander, chilli    


Heat a pot on medium heat. Add a drizzle of extra virgin olive oil and then add the onion and cook for 1-2minutes. Add the garlic, ginger and coriander stalks and cook for another 1-2 minutes. Next add the lentils, curry powder and turmeric. Stir for 30 seconds and then add the veggies followed by the broth and coconut milk. Turn the heat to low and let simmer for 20-30minutes or until the veggies are tender.     

Serve with your choice of rice/quinoa and top with yoghurt, lime juice, coriander and chilli.


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