Lentil And Veggie Curry Recipes

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CREAMY LENTIL & VEGGIE CURRY



Creamy lentil & veggie curry image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

  • Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

LENTIL AND VEGGIE CURRY



Lentil and Veggie Curry image

This recipe is vegan and gluten free. I wrote this recipe with exactly what I used - but you can use any old veggies you have in the fridge. You can also use any type of lentils - the cook time may differ however.

Provided by kathleenkirbyturner

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 small onion, chopped
2 garlic cloves, minced
1 inch gingerroot, minced
1/2 acorn squash, diced
2 carrots, diced
2 heads broccoli, cut into florets
1 cup brown lentils, rinsed and sorted
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon dried chili (or to taste)
3 cups vegetable broth or 3 cups water
1 teaspoon salt

Steps:

  • In a large dutch oven or soup pot cook the onion in the oil over medium high heat. Cook for about 5 minutes, or until tender and translucent. Add the garlic and ginger, cook an additional 30 seconds.
  • Add in all the remaining vegetables, the lentils and all of the seasoning EXCEPT the salt.
  • Stir until all of the veggies are coated with the spices. Add the vegetable broth and bring to a boil.
  • I cook mine in a pressure cooker - so I bring it to a boil and allow to cook on high pressure for 15 minutes. Then I let the pressure reduce naturally which takes an additional 20 minutes or so.
  • If you don't plan to use a pressure cooker, just bring the mixture to a boil and allow to simmer for 40 minutes or so until the lentils are tender.
  • Add the salt just before serving.
  • Serve over brown rice.
  • Delicious the next day as leftovers!

Nutrition Facts : Calories 349.8, Fat 5.3, SaturatedFat 0.7, Sodium 709.6, Carbohydrate 60.2, Fiber 24.7, Sugar 8.4, Protein 22.1

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