Lentil and Vegetable Curry Recipe | Yummly
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Lentil And Vegetable Curry

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Lentil And Vegetable Curry

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