Vegetarian Curry

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Vegetarian Curry calories by ingredient
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A Hearty Filling Delightful Dish! A Hearty Filling Delightful Dish!
Number of Servings: 12


    175g/6oz. Lentils
    2 Tbsp. Olive Oil
    1 Large Onion chopped
    2 Garlic Cloves crushed
    3 Tbsp. Curry Powder
    1 red sweet pepper, stalk and seeds removed, chopped
    1 green sweet pepper, stalk and seeds removed, chopped
    2 large carrots, peeled and chopped
    2 14 oz (400 g. total) canned tomatoes, chopped
    1 heaping Tbsp. tomato puree
    1/2 pint (300ml) vegetable stock (make with a stock cube or bouillion powder)
    4 oz (100g) frozen peas
    6 oz (175g) mushrooms, wiped and quartered
    1 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.

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Member Ratings For This Recipe

  • I didn't have curry powder on hand so I substituted 2tsp of green curry paste. I think this gave it a kick because it was spicy - good flavors but spicy. It is easy to make and quite tasty. - 1/21/08

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