Lentil and Veg Curry

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Lentil and Veg Curry calories by ingredient


Introduction

A Vegetable and Lentil Curry that I make on my day off to freeze for the week ahead. A Vegetable and Lentil Curry that I make on my day off to freeze for the week ahead.
Number of Servings: 5

Ingredients

    150g red lentils
    1 onion
    2 garlic cloves
    175g carrots (sliced)
    225g courgettes (chopped)
    1 aubergine (diced)
    350g cauliflower (better fresh, but can be frozen)
    100g green beans
    175g button mushrooms
    2 tbsp curry powder (can use also use curry paste for extra flavour for a few extra calories)
    300ml vegetable stock
    400g chopped tomatoes
    salt and pepper to taste


Directions

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.