Lentil Curry

Serves 6-8




1 tbsp sunflower oil
1 onion, peeled and chopped
½ red pepper, diced
2 carrots, peeled and diced
1 clove garlic, crushed
1 tsp ginger, grated
1 tsp cinnamon
1 tsp cumin
1 tsp ground coriander
2 tsp korma curry paste
150g (5 ½ oz) red lentils
400g (14 oz) tinned chopped tomatoes
500ml (17 fl oz) vegetable stock
1 tbsp tomato puree
2 tsp mango chutney
2 tbsp chopped fresh coriander, to serve (optional)
Salt and pepper
Rice and/ or chapatis, to serve
Soy yogurt to serve (optional)
Sliced red onion, to serve (optional)


1. Heat the oil in a saucepan, add the onion, pepper and carrot and fry for 5 minutes.

2. Add the garlic, spices, curry paste and lentils then bend in the tomatoes, stock, tomato puree and mango chutney.

3. Bring up to the boil, cover and simmer for 15 minutes or until the lentils are tender. Season to taste and serve with rice and/or chapatis, a soy yoghurt raita and slices of red onion (if using).

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