Red lentil & vegetable curry

Red lentil & vegetable curry

This simple curry would work with lots of different veg – and you can make it as spicy as you like!

By , 21 September 2015
Red lentil & vegetable curry
  • Ready in: 50 mins
  • Serves: 4
  • Price: 52p per serving
Nutritional Info
Each 264g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 754KJ 180KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 286kJ/68kcal.
  • 1/2 medium onion
  • 1/2 medium cauliflower
  • 100g green beans
  • 2cm piece of fresh ginger
  • 2 tbsp vegetable oil
  • 2 tsp mild curry powder
  • 1 plump clove of garlic
  • 1 reduced-salt vegetable stock cube
  • 100g red lentils, rinsed
  • 2 tsp balsamic vinegar
  • 2 small pinches of salt
  • Peel the onion. Put it flat side down on the chopping board. Using a fork to hold it in place, slice thinly, then chop into smaller pieces. Put in a bowl.

  • Wash your vegetables in the colander and pat dry with kitchen paper. Cut the cauliflower into florets and dice the stem.

  • Top and tail the green beans, then cut them in half.

  • Scrape the skin off the ginger using the teaspoon. Chop the ginger into thin slices, then cut the other way to make small slivers.

  • Heat the oil in the pan. Add the onion, curry powder, ginger and a splash of water. Cook on a low heat for 10 minutes until golden brown. Stir regularly with the wooden spoon.

  • Meanwhile, crush the garlic. Add to the pan. Stir in and cook for 1 minute.

  • Make up the stock in the jug with 350ml lukewarm water. Slowly pour into the pan – it might sizzle a little. Give the pan a good stir, especially the base.

  • Add the lentils, cauliflower and beans. Stir well. Bring to the boil, put on the lid and simmer on a low heat for 25 minutes. Stir occasionally, until everything is cooked.

  • Stir in the vinegar and add the salt. If the curry seems too sticky, add a little boiling water – 50-100ml – to loosen it. Serve with naan bread or rice.