Green lentil curry recipe

Green lentil curry recipe

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Struggling for midweek meal inspiration? Batch-cook this flavour-packed lentil curry base and freeze, ready for speedily transforming into a variety of family dinners using our tips below. It's vegan, dairy- and gluten-free, so everyone can get involved. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 161 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 tsp mild curry powder
  • 2 garlic cloves, sliced
  • 3cm piece ginger, peeled and grated
  • 200g lentilles vertes
  • 400g chopped tomatoes
  • 1 vegetable stock pot, made up to 500ml
  • 15g coriander, chopped

Each serving contains

  • Energy

    675kj
    161kcal
    8%
  • Fat

    4g 5%
  • Saturates

    0g 2%
  • Sugars

    8g 9%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 21.7g Protein 8.9g Fibre 6.2g

Method

  1. Heat the oil over a high heat in a large flameproof casserole dish. Add the onion; cook for 2 mins until turning golden. Add curry powder, garlic and ginger, peeled and grated; cook for 1 min.
  2. Add the lentils, chopped tomatoes and hot stock. Stir, cover and simmer for 40-45 mins until the lentils are soft. Add a little hot water if it's becoming dry. Season; stir through the coriander.
  3. Once cool, freeze in a sealed bag or container. Defrost overnight in the fridge, then reheat in a pan with a splash of cold water.

How to use it:

– Stir in fried aubergine and serve with rice for a simple veggie curry
– Use to top naan breads with wilted spinach and poached eggs.
– Blitz with a tin of coconut milk to make a hearty soup.

See more Vegan recipes

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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