Red lentil and vegetable curry
This vegetarian lentil curry has a lovely subtle taste and is a great way to get your legumes. Serve it with brown rice for a nutritious and filling meal.
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Heat the oil in a large heavy based pan, add onions and cook on a low heat until soft add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
- Add water, stock, carrots and lentils and cook over a low heat until carrots and lentils are tender (about 15 - 20 minutes). Add more water if necessary. Most of the water should be evaporated by this stage.
- Stir in the peas and cook for 2 minutes, stir through spinach.
- Serve with cooked brown rice.
Tips
- Halve the portions for preschoolers.
- *If you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.
- 1 tbspCanola oil
- 2onions, diced
- 1-2 clovesgarlic, crushed
- 1 tbspginger, chopped
- 1 tbspred curry paste*
- 1 litrewater
- 1 tsppowdered vegetable stock or stock cube*
- 3carrots, peeled, finely diced
- 1 1/2 cupsred or brown lentils
- 1 cupfrozen peas
- 1 cupspinach, washed, chopped
Per serve
- Energy1040kJ
- Protein14.8g
- Total Fat3.9g
- Saturated Fat0.5g
- Total Carbohydrate32.7g
- Sugars9.3g
- Dietary Fibre11g
- Sodium175mg
Method
- Heat the oil in a large heavy based pan, add onions and cook on a low heat until soft add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
- Add water, stock, carrots and lentils and cook over a low heat until carrots and lentils are tender (about 15 - 20 minutes). Add more water if necessary. Most of the water should be evaporated by this stage.
- Stir in the peas and cook for 2 minutes, stir through spinach.
- Serve with cooked brown rice.
Tips
- Halve the portions for preschoolers.
- *If you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.
Ingredients
- 1 tbspCanola oil
- 2onions, diced
- 1-2 clovesgarlic, crushed
- 1 tbspginger, chopped
- 1 tbspred curry paste*
- 1 litrewater
- 1 tsppowdered vegetable stock or stock cube*
- 3carrots, peeled, finely diced
- 1 1/2 cupsred or brown lentils
- 1 cupfrozen peas
- 1 cupspinach, washed, chopped
Ingredients
- 1 tbspCanola oil
- 2onions, diced
- 1-2 clovesgarlic, crushed
- 1 tbspginger, chopped
- 1 tbspred curry paste*
- 1 litrewater
- 1 tsppowdered vegetable stock or stock cube*
- 3carrots, peeled, finely diced
- 1 1/2 cupsred or brown lentils
- 1 cupfrozen peas
- 1 cupspinach, washed, chopped
Nutrition Facts
Per serve
- Energy1040kJ
- Protein14.8g
- Total Fat3.9g
- Saturated Fat0.5g
- Total Carbohydrate32.7g
- Sugars9.3g
- Dietary Fibre11g
- Sodium175mg
Method
- Heat the oil in a large heavy based pan, add onions and cook on a low heat until soft add garlic, ginger and curry paste and continue cooking for 1-2 minutes.
- Add water, stock, carrots and lentils and cook over a low heat until carrots and lentils are tender (about 15 - 20 minutes). Add more water if necessary. Most of the water should be evaporated by this stage.
- Stir in the peas and cook for 2 minutes, stir through spinach.
- Serve with cooked brown rice.
Tips
- Halve the portions for preschoolers.
- *If you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.
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