Recipes

Red lentil and vegetable curry

A lovely subtle taste and a great way to get your legumes.

Red lentil and vegetable curry

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 *.

Red lentil and vegetable curry

To serve

To serve: 6

You need

  • 1 Tbsp canola oil
  • 2 onions, diced
  • 1-2 cloves garlic, crushed
  • 1 Tbsp chopped ginger
  • 1 Tbsp red curry paste*
  • 1 L water
  • 1 tsp powdered vegetable stock or stock cube*
  • 3 carrots, peeled and finely diced
  • 1 ½ cups red or brown lentils
  • 1 cup frozen peas
  • 1 packed cup of washed and chopped spinach

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. 
Red lentil and vegetable curry

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The Fuelled4life team.