Lentil Vegetable Curry

This healthy lentil and vegetable curry is easy and economical to make.

It’s vegan, so it contains no animal products. It’s also gluten and dairy-free. Lentils are full of fibre, vitamins and minerals and a good source of protein. You can use any type of vegetables you like in this curry, for example chopped cabbage. It’s lovely drizzled with a bit of coconut cream over the top just before serving. This lentil curry also freezes very well, so it’s a great one to have in the freezer for when you’re not wanting to cook! I like to make this curry nice and spicy, but you could reduce the chilli if you want.


red lentils 1 cup

water or vegetable stock 2 cups

  • tamarind water* 1 ½ cups (see the notes about tamarind below)
  • oil 3 tablespoons (e.g. canola, sunflower, peanut)
  • onion 1 large, sliced
  • garlic 3 cloves, minced
  • black mustard seeds 1 teaspoon (optional)
  • ginger 1 inch, peeled and minced
  • spice mix: 1 teaspoon ground cumin,1 teaspoon ground coriander,1 teaspoon ground turmeric, 1 teaspoon curry powder, ½ teaspoon ground chilli
  • crushed tomatoes 1 x 400g can
  • salt 1 teaspoon
  • carrot 1 large, sliced
  • caulifower 1 cup chopped florets
  • green beans 100g
  • eggplant (aubergine) ½, cut into 2cm chunks
  • lemon juice 1 tablespoon

To serve

  • coconut cream 1/3 cup (optional)
  • coriander (cilantro) ½ cup chopped
  • red chilli 1 large, chopped

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