Vegetable and Lentil Curry
An easy vegetable curry, ready in about 30 minutes! Our Tandoori Masala blend pairs well with the tomatoes for a tangy, medium spiced sauce. You can use a mixture of any vegetables such as carrots, courgettes, butternut squash, peppers, mushrooms, peas, spinach - whatever you have!
Prep time: 15 minutes
Cooking time: 25 minutes
Heat scale: 🌶️🌶️
2 tablespoons oil, for frying
2 onions, finely chopped
5 cloves of garlic, crushed
4cm piece of ginger, grated
5 teaspoons Tandoori Masala Blend
400ml tin of tomatoes
500g - 700g mixed vegetables, peeled and chopped
200g red lentils, rinsed
1 tablespoon mango chutney
Salt, to taste
Fresh coriander, to garnish
- Heat the oil and fry the onion until soft and browning. Take your time with this as it really helps with the flavour of the curry (about 10 minutes).
- Add the garlic, ginger and 5 teaspoons of the Tandoori Masala blend and cook for a couple of minutes. Add a splash of water to stop the spices from burning.
- Add the tomatoes and cook down till dark and thick. Add the stock, lentils and then the vegetables in order of their cooking time (you may need to add some vegetables much later if they cook quickly). Bubble away gently for about 15 - 20 minutes until the lentils are just tender and the vegetables cooked through. Stir in the spoonful of mango chutney and season with salt.
- Garnish with the coriander. Serve with rice or lovely with chapatis or other flat breads.
Recipe Note: If you are very short on time, use mixed frozen vegetables for an even speedier recipe!
We have many other Vegan and Vegetarian Curry Recipes listed in our blog using a whole range of different vegetables and pulses.
And a huge variety of other easy curry recipes.