Vegetarian Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
175g/6oz. Lentils2 Tbsp. Olive Oil1 Large Onion chopped2 Garlic Cloves crushed3 Tbsp. Curry Powder1 red sweet pepper, stalk and seeds removed, chopped1 green sweet pepper, stalk and seeds removed, chopped2 large carrots, peeled and chopped2 14 oz (400 g. total) canned tomatoes, chopped1 heaping Tbsp. tomato puree1/2 pint (300ml) vegetable stock (make with a stock cube or bouillion powder)4 oz (100g) frozen peas6 oz (175g) mushrooms, wiped and quartered1 courgette (small green zuchini), chopped
This makes 12-1 cup servings
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (You can purchase a tin of pre-soaked lentils)
2. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions soften
3. Add peppers, carrots, and drained lentils and cook for 5 minutes, stirring all the time
4. Add the tomatoes, puree, stock, peas, ans bring to a boil, then simmer about 30 mintues until the lentils are tender
5. Add the mushrooms and courgettes and simmer for 5 minutes more
Number of Servings: 12
Recipe submitted by SparkPeople user LOLLIE67.
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (You can purchase a tin of pre-soaked lentils)
2. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions soften
3. Add peppers, carrots, and drained lentils and cook for 5 minutes, stirring all the time
4. Add the tomatoes, puree, stock, peas, ans bring to a boil, then simmer about 30 mintues until the lentils are tender
5. Add the mushrooms and courgettes and simmer for 5 minutes more
Number of Servings: 12
Recipe submitted by SparkPeople user LOLLIE67.
Nutritional Info Amount Per Serving
- Calories: 81.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 415.8 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.6 g
- Protein: 3.4 g
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