Red lentil and vegetable curry

This vegetarian lentil curry has a lovely subtle taste and is a great way to get your legumes. Serve it with brown rice for a nutritious and filling meal.

Red lentil and vegetable curry served with rice
SERVES6
TIME TO MAKE-
MEAL TYPEDinner
TIME TO MAKE-
MEAL TYPEDinner

Method

  1. Heat the oil in a large heavy based pan, add onions and cook on a low heat until soft add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
  2. 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.
  3. Stir in the peas and cook for 2 minutes, stir through spinach.
  4. Serve with cooked brown rice. 

Tips

  • Halve the portions for preschoolers.
  • *If you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.
  • 1 tbsp
    Canola oil
  • onions, diced
  • 1-2 cloves
    garlic, crushed
  • 1 tbsp
    ginger, chopped
  • 1 tbsp
    red curry paste*
  • 1 litre
    water
  • 1 tsp
    powdered vegetable stock or stock cube*
  • carrots, peeled, finely diced
  • 1 1/2 cups
    red or brown lentils
  • 1 cup
    frozen peas
  • 1 cup
    spinach, washed, chopped
Per serve
  • Energy
    1040kJ
  • Protein
    14.8g
  • Total Fat
    3.9g
  • Saturated Fat
    0.5g
  • Total Carbohydrate
    32.7g
  • Sugars
    9.3g
  • Dietary Fibre
    11g
  • Sodium
    175mg