Lentil and Veg Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
150g red lentils1 onion2 garlic cloves175g carrots (sliced)225g courgettes (chopped)1 aubergine (diced)350g cauliflower (better fresh, but can be frozen)100g green beans175g button mushrooms2 tbsp curry powder (can use also use curry paste for extra flavour for a few extra calories)300ml vegetable stock400g chopped tomatoessalt and pepper to taste
1) Put all veg in a saucepan, add curry powder and mix well (until everything is coated)
2) Stir in vegetable stock and tomatoes, season to taste
3) Simmer uncovered for 45 minutes, stirring from time to time, until desired consistency is reached
20 minutes before the end of cooking you should add the lentils to the pot and stir, so they'll be tender by the time you finish, but not mushy.
I usually split the recipe up into 5 containers and freeze it for week-night dinners (curry will only get better with time), but it makes a great easy family meal.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BOTTOMLESS.
2) Stir in vegetable stock and tomatoes, season to taste
3) Simmer uncovered for 45 minutes, stirring from time to time, until desired consistency is reached
20 minutes before the end of cooking you should add the lentils to the pot and stir, so they'll be tender by the time you finish, but not mushy.
I usually split the recipe up into 5 containers and freeze it for week-night dinners (curry will only get better with time), but it makes a great easy family meal.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BOTTOMLESS.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 128.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 20.9 g
- Protein: 11.9 g
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