Lentil and Vegetable Curry Recipe | Yummly
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Lentil And Vegetable Curry

BLEGAN
15Ingredients
35Minutes
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Ingredients

US|METRIC
1 SERVINGS
  • 1/3 garlic clove (or more – to taste, finely chopped)
  • 0.5 ounces red onion (finely chopped)
  • 1/2 teaspoon curry powder (mild or hot, depending on your preference)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup water
  • 2 ounces butternut squash (quartered and thinly sliced)
  • 1.5 ounces broccoli (cut into small florets)
  • 2 ounces tomato (wedges)
  • 6 ounces lentils (tinned, drained and well rinsed)
  • 1 pinch cayenne pepper (to add heat to a mild curry, optional)
  • 1 tablespoon olive oil
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    Directions

    1. Pour a 1/4 cup of water into a saucepan and heat until boiling. Add the chopped garlic and onion and water ‘fry’ at a high temperature until dry. Add a little more water, all the spices and 1/2 t salt. Allow it to cook until dry. Add 1 cup of water, stir well and bring to the boil.
    2. Add the butternut squash, broccoli and tomato wedges. Bring to the boil. Cover and cook at a medium temperature until the squash is fully cooked when tested. Set aside 2 oz of the lentils. Add 4 oz of the lentils to the cooked vegetables and stir through. Allow to simmer while mashing the remaining 2 oz of lentils with a fork. Add this to the saucepan and stir well until the mixture starts to thicken. Stir in the olive oil, more salt (if needed) and serve.
    3. One sliced banana makes a great accompaniment.
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